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Halloumi & Mango Chutney Curry
Halloumi & Mango Chutney Curry

Halloumi & Mango Chutney Curry

with Green Beans and Fluffy Rice

Family
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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!

Allergens:MilkMustard
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 block(s)

Halloumi

(ContainsMilk)

1 pot(s)

Curry Powder

(ContainsMustard)

1 unit(s)

Onion

150 grams

Basmati Rice

1 pack(s)

Tomato Passata

2 unit(s)

Garlic Clove

1 pack(s)

Green Beans

1 pot(s)

Mango Chutney 40g

1 sachet

Tomato Puree

½ pack(s)

Natural Yoghurt

(ContainsMilk)

150 milliliter(s)

Water for Curry

Not included in your delivery

300 milliliter(s)

Water for Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3435 kJ
Energy (kcal)821 kcal
Fat32.0 g
of which saturates19.0 g
Carbohydrate91 g
of which sugars28.0 g
Protein40 g
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

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.

Cook the Rice
Cook the Rice
2

Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch 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).

Start the Frying
Start the Frying
3

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, then remove the beans to a large bowl.

Now the Halloumi
Now the Halloumi
4

Put the 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. TIP: Cook in batches if you need to. Remove from the pan to the bowl with the beans. Put the pan back on medium heat with a little more oil, add the onion. Stir- fry until soft, 4-5 mins, then add the curry powder, stir and cook for 30 secs.

Simmer the Curry
Simmer the Curry
5

Add the tomato purée and remaining garlic. Stir and cook for 1 minute. Pour in the passata and water for the curry (see ingredients for amount) 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.

Finish and Serve
Finish and Serve
6

While everything finishes cooking, put the rest of the mango chutney in a small bowl and add the yoghurt and a grind of pepper. Stir together. Once the rice is cooked, fluff it up with a fork then and spoon it into bowls. Taste the curry and add salt and more 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 mango yoghurt. Enjoy!