Haloumi & Veggie Tikka Curry
with Rapid Rice & Coriander
In 4 short steps, watch this delightful curry appear before your eyes. Brimming with capsicum, onion and diced tomatoes, as well as some classic haloumi, this tikka curry gets a major tick of approval.
The quantities provided above are averages only.
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.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
haloumi
(Contains Milk;)
1
brown onion
3 clove
garlic
1
capsicum
1 box
diced tomatoes with garlic & onion
1 bag
baby spinach leaves
1 bag
coriander
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to the saucepan. • In a medium bowl, add haloumi and cover with water. Soak for 5 minutes. • Pat haloumi dry with paper towel and cut into 2cm cubes.
• Heat a large frying pan over medium-high heat and cook the haloumi until golden brown, 3-4 mins. Set aside on a plate. • While the haloumi is cooking, finely chop brown onion and garlic. Roughly chop capsicum.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Add onion and capsicum and cook until softened, 4-5 minutes. • Add Mild North Indian spice blend, Mumbai spice blend and garlic and cook, until fragrant, 1 minute. • Add diced tomatoes with garlic & onion, the salt and simmer until slightly thickened, 1-2 mins. • Remove pan from heat and add the baby spinach leaves, Greek-style yoghurt and return haloumi to the pan. Stir until combined. Season to taste.
• Divide the rice and haloumi and veggie tikka curry between bowls. • Tear over the coriander to serve. Enjoy!