Fast Haloumi and Capsicum Jalfrezi

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs capsicum
• 180g haloumi
• 1bunch coriander
• 50g Indian butter curry paste
• 5g cumin and coriander spice blend
• 400g diced tomatoes
• 250g microwave basmati rice
• 20g slivered almonds
• 1pcs neutral-flavoured oil
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion and capsicum. Cut the haloumi into 3cm cubes.
2. Step 2 — Cook haloumi
   Heat a generous drizzle of oil in a medium deep frypan over medium-high heat. Cook the haloumi, turning regularly, for 3-4 mins until browned. Remove with tongs, leaving the oil in the pan.
3. Step 3 — Cook vegetables
   Add the onion and capsicum to the same pan and cook, stirring regularly, for 4-5 mins until softened. While the vegetables are cooking, pick the coriander sprigs, discarding the stems.
4. Step 4 — Make jalfrezi sauce
   Add the curry paste and half the cumin and coriander spice blend to the vegetables and cook, stirring, for 30 secs or until fragrant. Add the tomatoes and bring to a simmer. Cook, stirring occasionally, for 5-6 mins until slightly thickened.
5. Step 5 — Make cumin rice
   Meanwhile, heat a drizzle of oil in a small saucepan over medium-high heat until hot. Cook the remaining cumin and coriander spice blend, stirring, for 30 secs or until fragrant. Massage the packet of rice to loosen. Add the rice and a splash of water to the pan and cook, stirring, for 2-3 mins until heated through. Season with salt and pepper, then remove from the heat.
6. Step 6 — Get ready to serve
   Stir the haloumi and 1 tsp sugar into the jalfrezi sauce. Taste, then season with salt and pepper. Divide the cumin rice and haloumi jalfrezi among bowls. Scatter with the almonds and coriander to serve.

Allergens

Milk, Cashew, Soy, Almond