One-Pot Haloumi & Veggie Indian Curry
with Mini Tortillas
This one is packed with veggies, haloumi and the creamiest coconut curry to ever grace our kitchens. Crispy mini tortillas do the most, at your service, are also here to dunk and scoop the curry goodness up in an instant!
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
haloumi
(Contains: Milk;)
2 clove
garlic
1
tomato
1 bag
Carrot & Zucchini Mix
1 packet
coconut milk
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Soy, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 sachet
mild North Indian spice blend
(Contains: Milk;)
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
¼ cup
water
Utensils
Cooking Steps
• Pat haloumi dry then cut into bite-sized chunks. • Meanwhile, finely chop garlic. • Roughly chop tomato.
• In a large saucepan, heat a 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 bowl.
• Return the saucepan to high heat with a drizzle of olive oil. • Cook carrot & zucchini mix, until tender, 5-6 minutes. • Reduce heat to medium then add another drizzle of olive oil, mild North Indian spice blend, Mumbai spice blend, tomato and the garlic, and cook until fragrant, 1 minute. • Add coconut milk and the water, stirring to combine. Simmer until sauce is slightly thickened, 2-3 minutes. • Stir through cooked haloumi until warmed through, 1-2 minutes. Season to taste.
• Meanwhile, microwave mini flour tortillas on a plate in 10-second bursts until warmed through. • Divide one-pot haloumi and veggie curry between bowls. • Garnish with flaked almonds and serve with mini tortillas. Enjoy!
