Haloumi & Veggie Tikka Curry
with Rapid Rice & Coriander
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
In 4 short steps, watch this delightful curry appear before your eyes. Brimming with capsicum, onion and diced tomatoes, as well as some classic haloumi, this tikka curry gets a major tick of approval.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1 packet
haloumi
(Contains: Milk)
1
brown onion
3 clove
garlic
1
capsicum
1 box
diced tomatoes with garlic & onion
1 bag
baby spinach leaves
1 bag
coriander
1 sachet
mild North Indian spice blend
(Contains: Milk)
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
¼ tsp
salt
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to the saucepan. • In a medium bowl, add haloumi and cover with water. Soak for 5 minutes. • Pat haloumi dry with paper towel and cut into 2cm cubes.
• Heat a large frying pan over medium-high heat and cook the haloumi until golden brown, 3-4 mins. Set aside on a plate. • While the haloumi is cooking, finely chop brown onion and garlic. Roughly chop capsicum.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Add onion and capsicum and cook until softened, 4-5 minutes. • Add Mild North Indian spice blend, Mumbai spice blend and garlic and cook, until fragrant, 1 minute. • Add diced tomatoes with garlic & onion, the salt and simmer until slightly thickened, 1-2 mins. • Remove pan from heat and add the baby spinach leaves, Greek-style yoghurt and return haloumi to the pan. Stir until combined. Season to taste.
• Divide the rice and haloumi and veggie tikka curry between bowls. • Tear over the coriander to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The tikka spice blend drew plenty of praise for its depth and warmth, though several customers found the tomato flavour quite intense and closer to a tomato stew than a curry.
- Ease of prep: Most customers found this a quick and straightforward cook, though a few noted that frying the haloumi takes a little longer than expected.
- Suggestions: Many customers recommended adding extra vegetables beyond capsicum, such as zucchini or cauliflower, to bulk out the dish. Several also suggested reducing the tomato or stirring in extra yoghurt to balance the acidity, and skipping added salt since the haloumi brings enough saltiness on its own.
- Leftovers: Customers were happy with how well this dish reheats, with several noting the flavour improved the next day.
- Portions: Most found the serving size generous and filling, though a few felt the rice portion was on the small side relative to the sauce.
