Halloumi Curry with Basmati Rice

and Roasted Broccoli
To keep you inspired, we've swapped paneer for its Cypriot cousin; Halloumi!
424 Reviews
Cals 893 · Prot 32 · Carbs 97 · Fat 43
Vegetarian
Family-Friendly
Try Hello Chef Now
45 min
Halloumi Curry with Basmati Rice and Roasted Broccoli
To keep you inspired, we've swapped paneer for its Cypriot cousin; Halloumi!
424 Reviews
Cals 893 · Prot 32 · Carbs 97 · Fat 43
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Red onion
1 Piece
Red pepper
1 Piece
Halloumi 4*
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

Allergens

*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Boil rice

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.
Roast broccoli

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.
Fry

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.
Simmer

5 Simmer

Add the ginger garlic paste, garam masala, turmeric 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.
Serve

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.
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