with Spinach Rice
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. Small in size but mighty in flavour, the zingy Quke will become the best part of this rice bowl. When paired with Mumbai-spiced haloumi and korma sauce, you’ll be savouring each and every bite. Compliments to the Qukes we say!
Allergens
Utensils
Tags
Mumbai spice blend
1 sachet
Baby Cucumber
3
Haloumi
1 packet
Mild curry paste
1 packet
Baby spinach leaves
1 packet
Basmati rice
1 packet
Coconut milk
1 packet
Carrot
1
Brown sugar
1 tsp
Olive oil
1 drizzle
Butter
20 g
White wine vinegar
1 drizzle
• Meanwhile, thinly slice carrot into half-moons. Using a vegetable peeler, peel Quke into ribbons.
• In a small bowl, combine Quke, drizzle of white wine vinegar and olive oil. Season to taste and set aside.
• Meanwhile, thinly slice carrot into half-moons. Roughly chop Quke. Pat dry haloumi and cut into bite-sized chunks.
• In a small bowl, combine Quke, drizzle of white wine vinegar and olive oil. Season to taste and set aside.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When oil is hot, cook haloumi and carrot, tossing occasionally, until golden brown, 4-5 minutes.
• Add Mumbai spice blend and mild curry paste and cook, until fragrant, 1 minute.
• Stir in coconut milk, the brown sugar and a splash of water, until heated through, 1-2 minutes.
• Divide spinach rice between bowls. Top with korma-style haloumi and zingy Qukes. Enjoy!
905
kcal
Calories
3790
kJ
Energy (kJ)
53.2
g
Fat
35.8
g
of which saturates
78.5
g
Carbohydrate
15.1
g
of which sugars
11
g
Dietary Fibre
27.1
g
Protein
0
mg
Cholesterol
2380
mg
Sodium
with Rapid Rice & Coriander
