Creamy Indian Haloumi Curry
with Baby Broccoli & Garlic Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mild Curry Paste
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Baby Broccoli
Cooking Steps
• In a medium bowl, place haloumi and cover with water to soak. • In a medium saucepan, heat half of the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim and roughly chop baby broccoli. Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, tossing, until tender, 4-5 minutes. • Add mild curry paste and cook, until fragrant, 1 minute. • Stir in light cooking cream, the water (for the curry) and the remaining butter. Simmer until slightly thickened, 1-2 minutes. • Add haloumi to the curry and stir to combine. Season to taste.
• Divide garlic rice between bowls then top with creamy Indian haloumi curry to serve. Enjoy! FANCIFY: If you've added a fancify bundle, roughly chop roasted almonds then top curry with Greek-style yoghurt, almonds and torn mint to garnish.
