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
Ā¼ tsp
salt
Utensils
Cooking Steps
ā¢ Boil the kettle. Half-fill a medium saucepan with the boiling water. ā¢ Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to the saucepan. ā¢ In a medium bowl, add haloumi and cover with water. Soak for 5 minutes. ā¢ Pat haloumi dry with paper towel and cut into 2cm cubes.
ā¢ Heat a large frying pan over medium-high heat and cook the haloumi until golden brown, 3-4 mins. Set aside on a plate. ā¢ While the haloumi is cooking, finely chop brown onion and garlic. Roughly chop capsicum.
ā¢ 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. ā¢ Add Mild North Indian spice blend, Mumbai spice blend and garlic and cook, until fragrant, 1 minute. ā¢ Add diced tomatoes with garlic & onion, the salt and simmer until slightly thickened, 1-2 mins. ā¢ 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.
ā¢ Divide the rice and haloumi and veggie tikka curry between bowls. ā¢ Tear over the coriander to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many found it delicious, with some suggesting extra chillies for more heat. A few thought it needed more spice or found it too tomatoey.
- Ease of prep:Ā Customers praised the quick and simple cooking process, with clear instructions making it easy to prepare.
- Suggestions:Ā Several recommended adding more veggies for variety. Some suggested serving with dipping breads or extra yoghurt on the side.
- Leftovers:Ā The curry reheated well the next day, with some even fighting over the leftovers.
- Portions:Ā Most found the serving size generous and filling, though one thought the 4-portion recipe had too much tomato sauce.
