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One-Pot Haloumi & Veggie Indian Curry
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One-Pot Haloumi & Veggie Indian Curry

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!

Tags:
Quick
Veggie
Over 30g protein
Allergens:
Milk
Gluten
Soy
Almond

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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; May be present: Milk, Soy. )

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, 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

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Nutritional Values

Energy (kJ)3310 kJ
Fat48.2 g
of which saturates30.8 g
Carbohydrate56.4 g
of which sugars15.7 g
Protein30.2 g
Sodium2149 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Pat haloumi dry then cut into bite-sized chunks. • Meanwhile, finely chop garlic. • Roughly chop tomato.

2
2

• 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.

3
3

• 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.

4
4

• 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!