Double Haloumi Butter Masala & Basmati Rice
with Almonds & Coriander
In our vegetarian version of the popular Indian curry, we've used grilled haloumi in place of chicken, and the result is top-notch. The hardy cheese is perfect for soaking up the creamy, mildly spiced sauce. Serve over fluffy and fragrant rice to balance the richness, and remember to add the coriander garnish for a bright and herby burst of flavour.
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
brown onion
1
carrot
3 clove
garlic
2 packet
haloumi
(Contains Milk;)
1 packet
tomato paste
1 sachet
Mumbai spice blend
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
light cooking cream
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
coriander
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1 tsp
honey
¼ cube
water (for the sauce)
20 g
butter
Nutritional Values
Utensils
Instructions
• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, cut haloumi into bite-sized chunks. Transfer haloumi to a medium bowl, then add enough water to cover. • Roughly chop brown onion. Thinly slice carrot into half-moons. Finely chop garlic. Drain haloumi, then pat dry. • In a large frying pan, heat a generous 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 paper towel-lined plate.
TIP: Cook haloumi in batches for best results.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot, tossing, until golden, 4-5 minutes. • Add garlic, tomato paste, Mumbai spice blend, mild North Indian spice blend (see ingredients) and the honey and cook until fragrant, 1 minute. • Reduce heat to medium, then stir in light cooking cream and the water (for the sauce). Return haloumi to the pan. Simmer until thickened, 2-3 minutes. • Remove pan from heat, then stir in the butter, a pinch of pepper and the baby spinach leaves until spinach is just wilted, 1 minute.
• Divide basmati rice between bowls. Top with haloumi butter masala. • Garnish with flaked almonds. Tear over coriander leaves to serve. Enjoy!