HelloHero: Korma-Style Haloumi & Zingy Qukes
with Spinach Rice- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. Small in size but mighty in flavour, the zingy Quke will become the best part of this rice bowl. When paired with Mumbai-spiced haloumi and korma sauce, you’ll be savouring each and every bite. Compliments to the Qukes we say!
Ingredients
1 sachet
Mumbai Spice Blend
3
Baby Cucumber
1 packet
Haloumi
(Contains: Milk;)
1 packet
Mild Curry Paste
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
1 packet
Coconut Milk
1
Carrot
Not included in your delivery
1 tsp
brown sugar (pantry staple)
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Meanwhile, thinly slice carrot into half-moons. Using a vegetable peeler, peel Quke into ribbons.
• In a small bowl, combine Quke, drizzle of white wine vinegar and olive oil. Season to taste and set aside.
• Meanwhile, thinly slice carrot into half-moons. Roughly chop Quke. Pat dry haloumi and cut into bite-sized chunks.
• In a small bowl, combine Quke, drizzle of white wine vinegar and olive oil. Season to taste and set aside.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When oil is hot, cook haloumi and carrot, tossing occasionally, until golden brown, 4-5 minutes.
• Add Mumbai spice blend and mild curry paste and cook, until fragrant, 1 minute.
• Stir in coconut milk, the brown sugar and a splash of water, until heated through, 1-2 minutes.
• Divide spinach rice between bowls. Top with korma-style haloumi and zingy Qukes. Enjoy!
