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Coconut, Halloumi and Sweet Potato Curry
Coconut, Halloumi and Sweet Potato Curry

Coconut, Halloumi and Sweet Potato Curry

with Peas, Crispy Onions and Chilli Flakes

Traditionally paneer is the cheese used in curries, but we've used halloumi because who doesn't love halloumi! Paired with a creamy, Zanzibar curry spiced sauce, peas and sweet potato, this colourful vegetarian dinner is sure to be a new fusion favourite.

Tags:
Veggie
New
Climate Conscious
Allergens:
Milk
Mustard
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

200 grams

Diced Sweet Potato

150 grams

Basmati Rice

225 grams

Halloumi

(Contains: Milk)

1 sachet(s)

Zanzibar Style Curry Powder

(Contains: Mustard)

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

120 grams

Peas

15 grams

Honey

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

1 pinch

Chilli Flakes

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4154 kJ
Energy (kcal)993 kcal
Fat48.7 g
of which saturates32 g
Carbohydrate106.9 g
of which sugars21.4 g
Dietary Fibre5.6 g
Protein38.2 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Large Saucepan
Large Frying Pan

Instructions

Roast the Sweet Potato
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop the diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

c) When the oven is hot, roast on the top shelf until golden and tender, 20-22 mins. Turn halfway through.

Rice On
2

a) Meanwhile, boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

Fry the Halloumi
3

a) Drain the halloumi, then cut it into 2cm chunks. 

b) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

c) Once cooked, remove from the pan to a plate lined in kitchen paper.

Add the Flavour
4

a) Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.

b) Once hot, add the Zanzibar style curry powder and fry for 1 min.

c) Stir through the coconut milk, vegetable stock paste and water for the sauce (see pantry for amount).

d) Bring up to the boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins. 

Finishing Touches
5

a) Add the peas to the curry and cook for 1-2 mins. 

b) When the sweet potato has roasted, stir it through the curry along with the honey and fried halloumi. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

c) Remove from the heat, then taste and season with salt and pepper if needed.

Serve Up
6

a) Fluff up your rice with a fork and share between bowls.

b) Top with your curry.

c) Sprinkle over the crispy onions and chilli flakes to finish. 

Enjoy! 

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