Indian-Style Haloumi Curry

Name: Indian-Style Haloumi Curry with Green Beans & Basmati Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Basmati Rice; 1 packet Tandoori Paste; 1 packet Light Cooking Cream; 1 packet Haloumi; 1 packet Green Beans; 1 packet Ginger Paste; 1 packet Coriander; 1 Carrot; 2 Garlic; 1 sachet Mild North Indian Spice Blend; ¼ tsp salt; ¼ cup water (for the sauce); ½ tsp brown sugar; 1 drizzle olive oil; 1.5 cup water (for the rice)

with Green Beans & Basmati Rice

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Tonight, let this curry transform your stock-standard weeknight dinner into a meal of a lifetime. Tandoori paste takes the lead by adding a hint of aromatic spices that forms the base of your curry dish and watch all of the flavours combine as it simmers to perfection. Pile it high onto a bed of fluffy basmati rice and dig in!

Tags:

Veggie

Allergens:

Milk

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

1 packet

Tandoori Paste

1 packet

Light Cooking Cream

1 packet

Haloumi

(Contains: Milk;)

1 packet

Green Beans

1 packet

Ginger Paste

1 packet

Coriander

Carrot

Garlic

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

Not included in your delivery

¼ tsp

salt

¼ cup

water (for the sauce)

½ tsp

brown sugar

1 drizzle

olive oil

1.5 cup

water (for the rice)

Nutritional Values

Energy (kJ)3400 kJ

Calories813 kcal

Fat43.7 g

of which saturates22.9 g

Carbohydrate77 g

of which sugars14.9 g

Dietary Fibre10.1 g

Protein27.3 g

Sodium1960 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

• Rinse and drain white rice. • In a medium saucepan, add the water (for the rice) and bring to the boil. • Add white rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. • In a medium bowl, place haloumi and cover with water to soak. TIP: The rice will finish cooking in its own steam, so don't peek!.

• While rice is cooking, thinly slice carrot into half-moons. • Trim green beans and cut into thirds. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• Heat a large frying pan over medium-high heat. Cook green beans and carrot, tossing, until tender, 4-6 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Add ginger paste, garlic paste, tandoori paste and mild North Indian spice blend to the pan. Cook until fragrant, 1-2 minutes. • Add light cooking cream, the water (for the sauce), brown sugar, cooked veggies and the salt, simmer until slightly thickened, 2-3 minutes.

• Divide rice between bowls. • Top with Indian-style haloumi and pumpkin curry. • Tear over coriander to serve. Enjoy!