Hearty Haloumi Butter Masala & Rice
with Baby Spinach & Almonds
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 spiced sauce and fluffy rice, giving you the cosiest bowl on the market!
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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.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
brown onion
1
carrot
3 clove
garlic
1 packet
haloumi
(Contains Milk;)
1 packet
tomato paste
1 sachet
Mumbai spice blend
½ sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
light cooking 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 packet
coriander
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1 tsp
honey
¼ cup
water (for the sauce)
20 g
butter
Nutritional Values
Utensils
Instructions
• 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!
• 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.
• 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 baby spinach leaves, until spinach is just wilted, 1 minute.
• Divide basmati rice between bowls. Top with hearty haloumi butter masala. • Garnish with flaked almonds. Tear over coriander leaves to serve. Enjoy!