Halloumi and Mango Chutney Masala Curry
with Green Beans and Basmati Rice
Traditionally paneer is the cheese used in curries, but we've used halloumi because who doesn't love halloumi! Paired with a creamy, masala spiced tomato curry sauce and green beans, this colourful vegetarian dinner is sure to be a new fusion favourite.
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
225 grams
Halloumi
(Contains Milk)
150 grams
Basmati Rice
80 grams
Green Beans
2 unit(s)
Garlic Clove
30 grams
Tomato Puree
1 sachet(s)
Tandoori Masala Mix
10 grams
Vegetable Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Mango Chutney
Not included in your delivery
300 milliliter(s)
Water for the Rice
200 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave the rice to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.
While the halloumi fries, trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).
Once the halloumi is cooked, transfer to a bowl and wipe out the pan.
Return the (now empty) frying pan to medium-high heat with a drizzle of oil.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Add the garlic, tomato puree and tandoori masala mix. Stir and cook until fragrant, 1 min.
Pour the water for the curry (see pantry for amount) and vegetable stock paste into the pan. Season with pepper, bring back to the boil, then lower the heat to medium-low.
Simmer, stirring occasionally, until the curry has reduced slightly, 6-8 mins.
Once thickened, remove from the heat, then stir in the cooked halloumi, creme fraiche and mango chutney until combined.
Taste and add salt and pepper if needed. Add a splash of water if it's a little too thick.
When the rice is cooked, fluff it up and spoon into bowls.
Spoon the halloumi curry on top.
Enjoy!
