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Haloumi & Veggie Tikka Curry
Haloumi & Veggie Tikka Curry

Haloumi & Veggie Tikka Curry

with Rapid Rice & Coriander

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.

Tags:
Easy Prep
Veggie
Over 30g protein
Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Energy (kJ)3135 kJ
Fat26.9 g
of which saturates15.9 g
Carbohydrate92 g
of which sugars27.1 g
Protein31.3 g
Sodium2830 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Divide the rice and haloumi and veggie tikka curry between bowls. • Tear over the coriander to serve. Enjoy!

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