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.
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.
Ingredients
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
Utensils
Instructions
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.
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.
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.
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.
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.
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!
