Halloumi Curry with Basmati Rice

and Roasted Broccoli
Vegetarian
Family-Friendly
To keep you inspired, we've swapped paneer for its Cypriot cousin; Halloumi!
Cooking time: 45 min
Cals 1079 · Prot 39 · Carbs 111 · Fat 57
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Ingredients
Number of People:

Curry

Red onion
1 Piece
Red pepper
1 Piece
Halloumi
200 Grams
Vegetable oil
1 Tbsp
Ginger garlic paste
10 Grams
Garam masala
2 Grams
Turmeric powder
2 Grams
Chilli powder
2 Grams
Coconut milk
200 ML
Vegetable stock cube
0.5 Piece
Honey
15 Grams
Chopped tomatoes
400 Grams
Fresh coriander
15 Grams

Rice

Basmati rice
150 Grams
Water
300 ML
Salt
0.5 Tsp

Sides

Large red chilli
1 Piece
Broccoli
300 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp

Instructions

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1 Prep
Preheat the oven to 200°C/180°C fan. Rinse the rice in a sieve under cold water until the water runs clear. Place the rice in a pot and cover it in enough water to soak. Set aside. Peel and finely chop the onion. Chop the pepper into rough chunks. Chop the halloumi into 1cm thick slices. Slice the chilli finely.
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2 Boil rice
Rinse and drain the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
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3 Roast broccoli
Meanwhile, chop the broccoli into florets. Place the broccoli on a baking tray. Drizzle with oil and season with salt. Roast for 15-20 min until tender and starting to char.
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4 Fry
Meanwhile, heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion and pepper with a pinch of salt and fry for 5 min until softened. Once softened, add the halloumi and fry for 4 min further until the halloumi is golden.
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5 Simmer
Add the ginger garlic pastegaram masalaturmeric and a pinch of chilli powder (spicy!). Fry for 1 min until fragrant. Add the coconut milk, vegetable stock cube, honey and chopped tomatoes. Reduce the heat to low and simmer for 10 min. 
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6 Serve
Sprinkle the chilli slices (spicy!) over the broccoli.  Serve the curry over the rice with the broccoli alongside. Garnish with the fresh coriander leaves.
Tips for fussy eaters
Can't handle the heat? Leave out the chilli powder!
Pro tip
The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

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