Halloumi Curry with Basmati Rice

Name: Halloumi Curry with Basmati Rice and Roasted Broccoli
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 1 Piece of Red pepper; 200 Grams of Halloumi; 1 Tbsp of Vegetable oil; 10 Grams of Ginger garlic paste; 2 Grams of Garam masala; 2 Grams of Turmeric powder; 2 Grams of Chilli powder; 200 ML of Coconut milk; 1 Piece of Vegetable stock cube; 15 Grams of Honey; 400 Grams of Chopped tomatoes; 15 Grams of Fresh coriander; 150 Grams of Basmati rice; 300 ML of Water; 1 Tsp of Salt; 1 Piece of Large red chilli; 300 Grams of Broccoli; 1 Tbsp of Vegetable oil; 1 Tsp of Salt

and Roasted Broccoli

To keep you inspired, we've swapped paneer for its Cypriot cousin; Halloumi!

110 Reviews

Cals 923 · Prot 36 · Carbs 110 · Fat 44

Vegetarian

Family Friendly

45 min

Halloumi Curry with Basmati Rice and Roasted Broccoli

To keep you inspired, we've swapped paneer for its Cypriot cousin; Halloumi!

110 Reviews

Cals 923 · Prot 36 · Carbs 110 · Fat 44

Vegetarian

Family Friendly

Ingredients

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 15*

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, *15 Celery

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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3852 / 923
Fats (g)	43.6
of which saturated (g)	33.9
Carbohydrates (g)	110
of which sugars (g)	21.3
Fibers (g)	15.6
Proteins (g)	36.3
Salt (g)	4.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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. Deseed and roughly chop the pepper. Chop the halloumi into 1cm thick slices. Finely slice the chilli.

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.

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.

4 Fry

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion and peppers 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.

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, 0.5 vegetable stock cube, honey and chopped tomatoes. Reduce the heat to low and simmer for 10 min.

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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