with Basmati Rice and Garlic Flatbreads
Ingredients: Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Roma tomato • Basmati rice • Tikka curry sauce (milk) (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Yellow onion • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Spinach • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide).
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Halloumi Cheese
1 unit(s)
Indian Spice Mix
4.5 g
Tikka Sauce
0.5 cup
Onion, chopped
113 g
Garlic Puree
1 tbsp
Tomato
2 unit(s)
Basmati Rice
0.75 cup
Flatbread
2 unit(s)
Cream
56 mL
Baby Spinach
56 g
Butter
3 tbsp
Salt
0.25 tsp
Oil
1.5 tbsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
- To a medium pot, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- While the pan heats, Cut halloumi into 1/2-inch pieces. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then halloumi. Cook for 2-3 min, tossing occasionally, until golden.
- To the pan with halloumi, add tomatoes, onions, half the Indian Spice Mix (use all for 4 servings) and half the garlic puree. Cook for 2-3 min, stirring often, until veggies soften slightly.
- Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Season with salt and pepper, then stir to combine.
- Bring to a simmer. Once simmering, reduce heat to medium.
- Cook for 8-10 min, stirring occasionally, until sauce thickens slightly.
- Meanwhile, to an unlined baking sheet, add flatbreads.
- Brush with 1/2 tbsp (1 tbsp) oil and remaining garlic puree. Season with salt.
- Bake in the middle of the oven for 2-4 min, until golden. (TIP: Keep your eye on them so they don't burn!)
- When curry is done, remove the pan from heat.
- Add 3 tbsp (6 tbsp) butter. Stir for 1 min, until melted.
- Fluff rice with a fork.
- Divide rice between bowls. Top with curry.
- Tear garlic flatbreads and serve alongside.
If you've opted to get halloumi, while the pan heats, Cut halloumi into 1/2-inch pieces. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season halloumi the same way the recipe instructs you to season chicken. When the pan is hot, add 1 tbsp (2 tbsp) oil, then halloumi. Cook for 2-3 min, tossing occasionally, until golden.
1300
kcal
Calories
67
g
Fat
36
g
Saturated Fat
132
g
Carbohydrate
14
g
Sugar
7
g
Dietary Fiber
42
g
Protein
155
mg
Cholesterol
2420
mg
Sodium
1.5
g
Trans Fat
1100
mg
Potassium
500
mg
Calcium
8
mg
Iron
with Sweet Potatoes and Butter Rice
