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20 minutes

Butter Halloumi Curry with Leafy Greens

over Fragrant Cauliflower ‘Rice’

Cooking time

20 minutes




570 /serving

We love butter chicken as much as anyone else, which is to say we’d marry this Indian menu staple if we could. This version loses the meat in favour of firm-textured halloumi and adds in a bunch of leafy greens. You’ll brown the cheese cubes and set them glistening in a tasty yet tempered sauce of warm spices augmented with tomato, cream and, yes, butter. Instead of grains, you’ll serve the curry over fragrant, pea-studded faux rice, made with niblets of cauliflower.

We will send you:

  • 350g Cauliflower ‘rice’ (chopped cauliflower)
  • 120g Baby spinach (or baby kale)
  • 15ml Minced garlic
  • 15ml Ginger paste
  • 1 Scallion
  • 15ml Tomato paste
  • 100g Green peas
  • 100ml Tomato sauce
  • 45ml Heavy cream
  • 125g Halloumi
  • 12g Mellow Mumbai spice blend (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt)

Contains: Milk

You will need:

Medium pan
Large pan
1 or 2 tbsp Butter
Total Fat
39 g
Saturated Fat
20 g
1810 mg
Total Carbs
34 g
12 g
25 g
9 g
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Mise en place
Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Medium-dice the halloumi.
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Start the curry
In a large pan, heat a drizzle of oil on medium-high. Add the garlic and ½ of the ginger; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, until warmed through. Add 1 tbsp butter (double for 4 portions), the heavy cream, tomato sauce, ¼ cup water (double for 4 portions) and ⅔ of the spice blend; cook stirring occasionally, 5 to 6 minutes, until slightly reduced.
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Sear the halloumi
In a medium pan, heat a drizzle of oil on medium-high. Add the halloumi and sear, 30 seconds to 1 minute per side, until browned. Transfer to a plate and set aside. Wipe out and reserve the pan.
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Cook the cauliflower-pea ‘rice’
In the same pan, heat a drizzle of oil on medium. Add the white bottom of the scallion and remaining ginger; sauté, 30 seconds to 1 minute, until fragrant. Add the cauliflower ‘rice’. Cook, stirring occasionally, 6 to 7 minutes, until partially cooked. Add the peas and cook, stirring frequently, 2 to 3 minutes, until softened; season with pepper to taste. Set aside in a warm spot.
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Finish the curry & serve
To the pan of sauce, add the spinach and cook, stirring occasionally, 2 to 3 minutes, until the spinach has wilted; season with the remaining spice blend and pepper to taste. Return the halloumi to the pan and toss until thoroughly coated. Divide the cauliflower-pea ‘rice’ between your plates. Top with the finished butter halloumi curry. Garnish with the green top of the scallion. Bon appétit!