Halloumi and Mango Chutney Curry
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Halloumi and Mango Chutney Curry

Halloumi and Mango Chutney Curry

with Green Beans, Sugar Snaps, Peas and Fluffy Rice

Our Halloumi and Mango Chutney Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Climate Conscious

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

225 grams


(Contains Milk)

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

1 sachet(s)

Tandoori Masala Mix

10 grams

Vegetable Stock Paste

(Contains Celery)

160 grams

Blanched Peas, Sugar Snaps and Green Beans

75 grams

Creme Fraiche

(Contains Milk)

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Rice

200 milliliter(s)

Water for the Curry


Nutritional information

Energy (kJ)3586 kJ
Energy (kcal)857 kcal
Fat41.3 g
of which saturates24.2 g
Carbohydrate84.8 g
of which sugars20.5 g
Protein37.1 g
Salt4.13 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Garlic Press
Large Frying Pan


Get Prepped

Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak. 

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.


Cook the Rice

Leave the rice to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Fry the Halloumi

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

While the halloumi fries, peel and grate the garlic (or use a garlic press).

Once the halloumi is cooked, transfer to a bowl and wipe out the pan.

Bring on the Beans

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the garlic, tomato puree and tandoori masala mix. Stir and cook until fragrant, 1 min.

Curry On

Pour the water for the curry (see pantry for amount) and vegetable stock paste into the pan. Season with pepper, bring back to the boil, then lower the heat to medium-low.

Simmer, stirring occasionally, until the curry has reduced slightly, 6-8 mins. Add the mixed green veg halfway through.

Once thickened, remove from the heat, then stir in the cooked halloumi, creme fraiche and mango chutney until combined.

Taste and add salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve Up

When the rice is cooked, fluff it up and spoon into bowls.

Spoon the halloumi curry on top.