Halloumi & Mango Chutney Curry
with Green Beans and Fluffy Rice
We love a good Halloumi Curry with Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
1
Mild Curry Powder
(Contains Mustard)
40
Mango Chutney
80
Green Beans
150
Basmati Rice
250
Halloumi
1
Onion
1
Tomato Passata
30
Tomato Puree
2
Garlic Clove
75
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
150
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion. Trim the green beans then chop into thirds. Peel and grate the garlic (or use a garlic press). Cut the halloumi in half through the middle, then cut into 2cm chunks.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave 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, heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the green beans and stir fry until slightly browned and almost tender, 3-4 mins. Add half the garlic, cook for another 30 seconds, remove the beans to a large bowl.
Put your pan back on high heat, add a drizzle of oil if the pan is dry. Add the halloumi, fry until golden on all sides, turning often, 3-5 mins total (cook in batches if you need to). Remove from the pan to the bowl with the beans. Put your pan back on medium heat with a little more oil, add the onion. Stir fry until softened, 4-5 mins, then add the curry powder, stir and cook for 30 secs.
Add the tomato puree and remaining garlic. Stir and cook for 1 minute. Pour the passata and water (see ingredient list for amount) into the pan with the onion, bring to the boil then gently stir in three quarters of the mango chutney, all the green beans and all the halloumi. Add a grind of pepper, bring back to the boil again then reduce the heat to medium low. Simmer until the mixture has reduced slightly, 6-8 mins. Stir every couple of mins.
While everything finishes cooking, put the rest of the mango chutney in a bowl and add the yoghurt and a grind of pepper. Stir together. Once the rice is cooked, fluff it up and spoon into bowls. Taste the curry and add salt and pepper if you feel it needs it, add a splash of water too if it's a bit thick for your liking. Spoon it on top of the rice and finish with a drizzle of yoghurt. Enjoy!
