with Toasted Flatbreads
Here’s a one-pot wonder that’ll be ready in no time! This deeply rich haloumi curry is like a golden sunse, filled to the brim with bright veggies. Tear up your flatbread to soak up the sauce, and we reckon this beaming bowl will add the spice you never knew you needed to your night.
Allergens
Utensils
Tags
Olive oil
Baby broccoli
0.5 bunch
Carrot
1
Courgette
1
Haloumi/grill cheese
1 packet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 sachet
Tomato paste
1 packet
Bamboo Shoots
0.5 tin
Coconut milk
1 packet
Water
0.25 cup
Brown sugar
1 tsp
Flatbreads
2
• Slice baby broccoli (see ingredients) into thirds. Thinly slice carrot and courgette into half-moons. • Cut haloumi into bite-sized chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, carrot and courgette until tender, 5-6 minutes.
• Add Mumbai spice blend, mild North Indian spice blend and tomato paste and cook, until fragrant, 1 minute. • Reduce heat to medium, then add coconut milk, the water and brown sugar. Stir to combine and simmer until slightly thickened, 2-3 minutes. • Return haloumi to the pan and stir to combine. Season to taste.
• Meanwhile, toast or grill flatbreads to your liking, drizzle with olive oil and season with salt. • Slice flatbreads in half. • Divide one-pot Indian haloumi and veggie curry between bowls. • Serve with toasted flatbreads. Enjoy!
3154
kJ
Energy (kJ)
51.6
g
Fat
32.5
g
of which saturates
64
g
Carbohydrate
16.6
g
of which sugars
8.6
g
Dietary Fibre
35.5
g
Protein
2220
mg
Sodium
