"I love a bit of fusion, and this is fusion at its best. Salty halloumi tastes amazing in this curry with brown rice and toasted cashews. Yum!"
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.3 g||8.4 g|
|Protein||9.3 g||33.5 g|
|Salt||0.67 g||2.41 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil half a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Cut the halloumi into bite-sized pieces
Once hot, add the chopped halloumi to the pan and cook for 1 min or until starting to brown
Meanwhile, heat a separate pan over a medium-low heat
Once hot, add the cashew nuts and cook for 4-5 min or until toasted all over and then set aside for garnish
Tip: Watch these like a hawk to make sure they don't burn!
Once the halloumi is starting to brown, add the garam masala and turmeric and cook for 1 min further or until fragrant
Meanwhile, chop the cherry tomatoes in half, then add them to the pan and cook for 1-2 min further
Whilst the tomatoes are cooking, remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the chopped coconut cream and tomato paste in 200ml [350ml] boiled water and season with a pinch of salt – this is your coconut stock
Increase the heat to high, add the coconut stock to the pan and cook for 2-3 min further or until thickened to a curry-like consistency - this is your halloumi curry
Whilst the curry is cooking, squeeze the pouch[es] of steamed brown basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly
Chop the coriander roughly, including the stalks
Serve the halloumi curry with the steamed brown basmati rice to the side
Garnish with the toasted cashew nuts and chopped coriander