Halloumi, Pea and Coconut Pasanda Curry
with Mango Chutney, Baby Spinach and Basmati Rice
Pasanda curries are fragrant and well spiced Indian dishes that are usually warm and comforting. Here, we've got halloumi instead of the traditional paneer, perfect for soaking up the delicious flavour of the pasanda curry sauce.
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
150 grams
Basmati Rice
225 grams
Halloumi
(Contains: Milk)
2 unit(s)
Garlic Clove
1 unit(s)
Onion
1 sachet(s)
Pasanda Style Seasoning
30 grams
Tomato Puree
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
120 grams
Peas
40 grams
Mango Chutney
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, drain the halloumi, then cut it into 2cm chunks. Place them into a bowl of cold water and leave to soak.
b) Peel and grate the garlic (or use a garlic press).
c) Halve, peel and chop the onion into small pieces.
a) Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
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 to the plate and wipe the pan clean.
a) Heat a drizzle of oil in the (now empty) large frying pan on medium-high heat.
b) Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.
c) Stir through the garlic, pasanda style seasoning and tomato puree. Fry for 1 min more.
a) Stir through the water for the sauce (see pantry for amount), coconut milk and veg stock paste.
b) Bring up to a boil, then lower to a simmer and cook until thickened slightly, 2-3 mins.
c) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in the peas and cook for 1 min more.
d) Remove from the heat, return the halloumi to the pan with the mango chutney.
a) Fluff up the rice with a fork and share between your serving bowls.
b) Top with your halloumi pasanda curry.
