Haloumi Korma Curry & Garlic Tortillas
with Tomato-Ginger Green Beans & Peanuts
From the rich haloumi curry and fluffy rice, to the zingy and vibrant veggie side dish, you’ll be savouring every bite of tonight’s Indian-inspired feast! Did we mention the garlicky tortillas? They’re perfect for scooping up all the deliciousness!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Brown Onion
1
Carrot
1 packet
Haloumi
(Contains: Milk;)
1 packet
Coconut Milk
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Garlic Paste
1 packet
Ginger Paste
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Green Beans
1 packet
Mild Curry Paste
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 packet
Mint
1 sachet
Mumbai Spice Blend
1 packet
Onion Chutney
1
Tomato
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• In a medium saucepan, heat the butter with a dash
of olive oil over medium heat.
• Add the water and bring to the boil. Add basmati
rice and a good pinch of salt. Stir, cover with a lid
and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat.
Keep covered until rice is tender and water is
absorbed, 10 minutes.
• Meanwhile, thinly slice brown onion. • Trim green beans. • Roughly chop tomato. • Thinly slice mint. • Finely chop garlic. • Cut the haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until starting to soften, 2 minutes. • Add ginger paste, tomato and a splash of water. Cook until beans are tender and tomato is starting to break down, 2-3 minutes. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm.
• In a small bowl, combine garlic paste and a
generous drizzle of olive oil. Season to taste, then
stir to combine.
• Place mini flourtortillas on a lined oven tray.
Spread garlic oil mixture on both sides of each
tortilla. Set aside.
• In a second small bowl, combine Greek-style
yoghurt and mint.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and haloumi, tossing, until golden brown, 2-4 minutes each side. • SPICY! This is a mild paste, but use less if you’re sensitive to heat! Add Mumbai spice blend and mild curry paste and cook until fragrant,1-2 minutes. • Stir in coconut milk. Simmer until slightly reduced and haloumi is cooked through (when no longer pink inside), 4-5 minutes. • Meanwhile, bake tortillas until warmed through, 5-8 minutes.
• Divide butter rice between bowls. Top with haloumi korma curry. • Sprinkle over crushed peanuts. • Serve haloumi korma curry with garlic tortillas, onion chutney, tomato-ginger green beans and a dollop of mint yoghurt. Enjoy!
