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Halloumi & Mango Chutney Curry

Halloumi & Mango Chutney Curry

with Green Beans and Fluffy Rice

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We love a good Halloumi Curry with Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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 conflict 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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 block(s)



1 pot(s)

Curry Powder

1 unit(s)


150 grams

Basmati Rice

2 unit(s)

Garlic Clove

1 pack(s)

Green Beans

1 pot(s)

Mango Chutney

1 sachet

Tomato Puree

75 grams

Greek Style Natural Yoghurt


150 milliliter(s)

Water for Curry

1 pack(s)

Tomato Passata

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3452 kJ
Energy (kcal)825 kcal
Fat32.0 g
of which saturates19.0 g
Carbohydrate92 g
of which sugars29.0 g
Protein40 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Halve, peel and thinly slice the onion. Trim the green beans then chop into thirds. Peel and grate the garlic (or use a garlic press). Cut the halloumi in half through the middle, then cut into 2cm chunks.


Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave 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, heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the green beans and stir fry until slightly browned and almost tender, 3-4 mins. Add half the garlic, cook for another 30 seconds, remove the beans to a large bowl.


Put your pan back on high heat, add a drizzle of oil if the pan is dry. Add the halloumi, fry until golden on all sides, turning often, 3-5 mins total (cook in batches if you need to). Remove from the pan to the bowl with the beans. Put your pan back on medium heat with a little more oil, add the onion. Stir fry until softened, 4-5 mins, then add the curry powder, stir and cook for 30 secs.


Add the tomato puree and remaining garlic. Stir and cook for 1 minute. Pour the passata and water (see ingredient list for amount) into the pan with the onion, bring to the boil then gently stir in three quarters of the mango chutney, all the green beans and all the halloumi. Add a grind of pepper, bring back to the boil again then reduce the heat to medium low. Simmer until the mixture has reduced slightly, 6-8 mins. Stir every couple of mins.


While everything finishes cooking, put the rest of the mango chutney in a bowl and add the yoghurt and a grind of pepper. Stir together. Once the rice is cooked, fluff it up and spoon into bowls. Taste the curry and add salt and pepper if you feel it needs it, add a splash of water too if it's a bit thick for your liking. Spoon it on top of the rice and finish with a drizzle of yoghurt. Enjoy!