From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- .../Halloumi & Cashew Curry with Brown Rice.html | 221 +++++++++++++++++++++ 1 file changed, 221 insertions(+) create mode 100644 Recipes/Halloumi & Cashew Curry with Brown Rice.html (limited to 'Recipes/Halloumi & Cashew Curry with Brown Rice.html') diff --git a/Recipes/Halloumi & Cashew Curry with Brown Rice.html b/Recipes/Halloumi & Cashew Curry with Brown Rice.html new file mode 100644 index 0000000..5e8d293 --- /dev/null +++ b/Recipes/Halloumi & Cashew Curry with Brown Rice.html @@ -0,0 +1,221 @@ + + + + + + + + +
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Halloumi & Cashew Curry with Brown Rice

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★★★★★

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+ + + + Total Time: 10 min + + Servings: 2 + + + + + Source: + + + + + +

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Ingredients

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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

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Directions

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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

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Nutrition

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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

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