Haloumi Butter Masala & Basmati Rice
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Haloumi Butter Masala & Basmati Rice

Haloumi Butter Masala & Basmati Rice

with Almonds & Coriander

In our vegetarian version of the popular Indian curry, we've used grilled haloumi in place of chicken and the result is top-notch. The hardy cheese is perfect for soaking up the creamy, mildly spiced sauce. Serve over fluffy and fragrant rice to balance the richness and remember to add the coriander garnish for a bright and herby burst of flavour.

Tags:
Quick
Veggie
Climate Superstar
Allergens:
Milk
Almond

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 packet

haloumi

(Contains Milk;)

1

brown onion

1

carrot

3 clove

garlic

1 packet

tomato paste

1 sachet

Mumbai spice blend

½ sachet

mild North Indian spice blend

(Contains Milk;)

1 packet

thickened cream

(Contains Milk;)

1 packet

baby spinach leaves

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag

coriander

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tsp

honey

¼ cup

water (for the sauce)

20 g

butter

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Nutritional Values

Energy (kJ)3587 kJ
Fat44.2 g
of which saturates25.4 g
Carbohydrate86.1 g
of which sugars21.4 g
Protein30.9 g
Sodium1883.2 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat. • Keep covered, until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• While the rice is cooking, cut haloumi into bite-sized chunks. Transfer haloumi to a medium bowl, then add enough water to cover. • Roughly chop brown onion. Thinly slice carrot into half-moons. Finely chop garlic. Drain haloumi, then pat dry. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a paper towel-lined plate.

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot, tossing, until golden, 4-5 minutes. • Add garlic, tomato paste, Mumbai spice blend, mild North Indian spice blend (see ingredients) and the honey and cook until fragrant, 1 minute. • Reduce heat to medium, then stir in light cooking cream and the water (for the sauce). Return haloumi to the pan. Simmer until thickened, 2-3 minutes. • Remove pan from heat, then stir in the butter, a pinch of pepper and the baby spinach leaves, until spinach is just wilted, 1 minute.

4
4

• Divide jasmine rice between bowls. Top with haloumi masala. • Garnish with flaked almonds. Tear over coriander leaves to serve. Enjoy!