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+ +

Halloumi & Cashew Curry with Brown Rice

- +

+ Halloumi & Cashew Curry with Brown Rice +

+ - +

★★★★★

- + +

Gousto

- - - Total Time: 10 min - Servings: 2 - - - Source: - - gousto.co.uk - - + + + Total Time: 10 min + + Servings: 2 + + + + Source: + + + gousto.co.uk +

- -

Ingredients

-                32g tomato paste
1/2 tsp ground turmeric
200g halloumi
25g cashew nuts
125g cherry tomatoes
1 tbsp garam masala
280g cooked brown long grain rice
5g coriander

-            

Ingredients

+            
+              32g tomato paste
+            

+            
+              1/2 tsp ground turmeric
+            

+            
+              200g halloumi
+            

+            
+              25g cashew nuts
+            

+            
+              125g cherry tomatoes
+            

+            
+              1 tbsp garam masala
+            

+            
+              280g cooked brown long grain rice
+            

+            
+              5g coriander
+            

+          

- - -

- -

- - - - -

Directions

-            1. 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 min)
2. 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
3. Meanwhile, heat a separate pan over a medium-low heat
Once hot, add the cashew nuts and cook for 2-3 min or until toasted all over and then set aside for garnish
Tip: Watch them like a hawk to make sure they don’t burn!
4. Once the halloumi is starting to brown, add the garam masala and ground turmeric to the pan and cook for 1 min further or until fragrant
5. 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, dissolve the tomato paste in 200ml [350ml] boiled water and season with a pinch of salt – this is your tomato stock
6. Increase the heat to high, add the tomato stock to the pan and cook for 2-3 min further or until thickened to a curry-like consistency – this is your halloumi curry
7. Whilst the curry is cooking, squeeze the pouch[es] of cooked brown long grain 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

-        

+ +

- +

+ + - - -

Nutrition

Typical values per 100g per serving
Energy 824 kJ 2780 kJ 197 kcal 666 kcal
Fat 10.5 g 35.5 g
of which saturates 5.0 g 16.7 g
Carbohydrate 15.5 g 52.4 g
of which sugars 2.2 g 7.3 g
Fibre 2.5 g 8.6 g
Protein 9.1 g 30.8 g
Salt 0.67 g 2.26 g

Directions

+            1. 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 min)
+            

+            2. 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
+            

+            
+              3. Meanwhile, heat a separate pan over a medium-low heat
+            

+            
+              Once hot, add the cashew nuts and cook for 2-3 min or until
+              toasted all over and then set aside for garnish
+            

+            
+              Tip: Watch them like a hawk to make sure they don’t burn!
+            

+            
+              4. Once the halloumi is starting to brown, add the garam masala
+              and ground turmeric to the pan and cook for 1 min further or until
+              fragrant
+            

+            
+              5. 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, dissolve the tomato paste in
+              200ml [350ml] boiled water and season with a pinch of salt – this
+              is your tomato stock
+            

+            
+              6. Increase the heat to high, add the tomato stock to the pan and
+              cook for 2-3 min further or until thickened to a curry-like
+              consistency – this is your halloumi curry
+            

+            
+              7. Whilst the curry is cooking, squeeze the pouch[es] of cooked
+              brown long grain 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
+            

+          

- -

+ -

+ + +

Nutrition

+ Typical values per 100g per serving
Energy 824 kJ 2780 kJ 197 + kcal 666 kcal
Fat 10.5 g 35.5 g
of which saturates 5.0 g + 16.7 g
Carbohydrate 15.5 g 52.4 g
of which sugars 2.2 g + 7.3 g
Fibre 2.5 g 8.6 g
Protein 9.1 g 30.8 g
Salt + 0.67 g 2.26 g +