Mild Haloumi and Pumpkin Curry

Nutrition per serve

Ingredients

• 150g basmati rice
• 20g dried currants
• 250g kent pumpkin
• 1pcs carrot
• 1pcs tomato
• 180g haloumi
• 50g Indian butter curry paste
• 1bunch coriander
• 130g natural yoghurt
• 10g butter
• 15ml olive oil

Method

1. Step 1 — Cook currant pilaf
   Rinse the rice until the water runs clear. Put the rice, currants and 10g butter in a small saucepan and season with salt and pepper. Add 250ml (1 cup) water, cover and bring to a simmer. Reduce the heat to low and cook for 12 mins or until the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   HALOUMI OPTION Meanwhile, peel the pumpkin and cut into 1.5cm chunks. Cut the carrot into 1cm-thick slices on an angle. Coarsely chop the tomato. Slice the haloumi.
3. Step 3 — Brown haloumi
   Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove from the pan.
4. Step 4 — Cook vegetables
   Heat the same pan over medium-high heat. Cook the pumpkin and carrot, stirring occasionally, for 3 mins or until slightly softened. Add the curry paste, tomato and 60ml (¼ cup) water, season with salt and pepper and bring to a simmer. Reduce the heat to medium and cook, covered, for 5 mins or until the vegetables are tender.
5. Step 5 — Make coriander yoghurt
   While the vegetables are cooking, finely chop the coriander, including the stems. Combine half the coriander and half the yoghurt in a bowl and season with salt and pepper. Stir 1 tbs of the curry sauce into the remaining yoghurt in a separate bowl (this is to prevent the yoghurt splitting when it's added to the hot curry).
6. Step 6 — Get ready to serve
   Stir the curry and yoghurt mixture and haloumi into the curry. Taste, then season with salt and pepper. Fluff the pilaf with a fork. Divide the pilaf and curry among bowls. Spoon over the coriander yoghurt and scatter with the remaining coriander to serve.

Allergens

Milk, Cashew