Indian-Inspired Braised Halloumi and Spinach

Name: Indian-Inspired Braised Halloumi and Spinach with Roasted Squash and Zesty Rice
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 unit(s) Halloumi Cheese; ¾ cup Basmati Rice; 2 unit(s) Flatbread; 1 unit(s) Yellow Onion; 340 g Butternut Squash, cubes; 113 g Baby Spinach; 7 g Cilantro; 1 unit(s) Lime; 1 unit(s) Coconut Milk; 1 tbsp Vegetable Stock Powder; 1 tbsp Indian Spice Mix; 2 tbsp Ginger-Garlic Puree; 28 g Crispy Shallots; 2 tbsp Unsalted Butter*; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Roasted Squash and Zesty Rice

Get Up To 20 Free Meals + Free Sides for Life

Inspired by Indian sag paneer, we are swapping the traditional cheese for creamy, golden chunks of halloumi and pairing it up with lots of hearty spinach. Gently spiced with an aromatic blend of spices, this is a mean, green, veggie-loaded dinner machine!

Ingredients: Butternut squash • Coconut milk (coconut extract, water) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Basmati rice • Yellow onion • Spinach • Limes • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro.

Tags:

New

Allergens:

Milk

•Soja

•Hvede

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Halloumi Cheese

¾ cup

Basmati Rice

2 unit(s)

Flatbread

1 unit(s)

Yellow Onion

340 g

Butternut Squash, cubes

113 g

Baby Spinach

7 g

Cilantro

1 unit(s)

Lime

1 unit(s)

Coconut Milk

1 tbsp

Vegetable Stock Powder

1 tbsp

Indian Spice Mix

2 tbsp

Ginger-Garlic Puree

28 g

Crispy Shallots

Not included in your delivery

2 tbsp

Unsalted Butter*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1400 kcal

Fat74 g

Saturated Fat46 g

Carbohydrate152 g

Sugar20 g

Dietary Fiber12 g

Protein44 g

Cholesterol105 mg

Sodium2460 mg

Trans Fat1 g

Potassium1750 mg

Calcium550 mg

Iron11.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Strainer

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

Add squash, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper. Toss to coat. Roast in the middle of the oven, stirring halfway, until golden and tender, 18-22 min.
While squash roasts, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
Once the water boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Meanwhile, zest, then juice half the lime. Cut remaining lime into wedges.
Peel, then cut onion into 1/4-inch pieces.
Roughly chop cilantro.
Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)

Heat a large non-stick pan over medium-high heat.
While pan heats, cut halloumi into 1/2-inch cubes. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
When hot, add 1/2 tbsp (1 tbsp) oil, then halloumi. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook, stirring occasionally, until golden-brown, 4-6 min. Transfer to a plate and cover to keep warm.

Melt 1 tbsp (2 tbsp) butter in a small microwaveable bowl for 30 sec. Add half the cilantro. Season with salt and pepper. Stir to mix.
Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil and onions. Cook, stirring often, until softened and golden, 3-4 min.
Add ginger-garlic puree and remaining Indian Spice Mix. Stir to combine.

Add coconut milk, halloumi, stock powder and lime juice to the pan with onion mixture. Bring to a simmer over high.
Once simmering, reduce heat to medium. Cook, stirring often, until sauce has thickened slightly and halloumi is tender, 3-4 min.
While braise cooks, place flatbread directly on top rack of oven. Toast until lightly crisp, 2-4 min.
Add squash and spinach to halloumi braise. Cook, stirring often, until spinach wilts, 1-2 min.

Brush cilantro butter over flatbreads and tear or cut into wedges.
Fluff rice with a fork. Stir in lime zest, half the crispy shallots and remining cilantro.
Divide rice, halloumi braise and flatbreads between plates.
Sprinkle remaining crispy shallots over top.
Squeeze a lime wedge over top.