Halloumi, Tomato and Spinach Curry
with Basmati Rice and Yoghurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Basmati Rice
225 grams
Halloumi
(Contains: Milk)
2 unit(s)
Garlic Clove**
50 grams
Korma Curry Paste
(Contains: Mustard)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Vegetable Stock Paste
25 grams
Red Pepper Chilli Jelly
40 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar
Instructions
a) Boil a full kettle.
b) Pour the boiled water into a large saucepan with 0.25 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) While the rice cooks, drain the halloumi, then cut it into roughly 1cm chunks.
b) Heat a large frying pan with a drizzle of oil on medium-high heat.
c) Once hot, add the halloumi and fry until golden, turning frequently, 3-4 mins.
d) Meanwhile, peel and grate the garlic (or use a garlic press).
a) Once the halloumi is golden, lower the heat to medium and add another drizzle of oil to the pan.
b) Add the garlic and korma style paste. Cook, stirring, for 1 min.
a) Pour the chopped tomatoes, vegetable stock paste, red pepper chilli jelly and sugar for the sauce (see pantry for amount) into the pan. Stir to combine.
b) Bring to a simmer and cook until thickened, 5-6 mins.
a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir through half the yoghurt, then taste and season with salt and pepper.
a) Share the rice between your bowls and top with the halloumi curry.
b) Finish with a dollop of the remaining yoghurt on top.
c) Enjoy!
