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Masala-Roasted Carrots & Seared Halloumi

with Korma Sauce, Wilted Greens & Bulgur

Cooking time

30 minutes




660 /serving

Think matar paneer, then think again. Instead of the classic presentation—incorporating the veggies and cheese into a curry base—how about spooning luscious pea-studded korma sauce over top at serving time? The mellow spices in the sauce are riched up with a swirl of cream, sweetened with honey and thickened with labneh. It brings lushness to spiced roasted carrots, golden-seared slabs of halloumi cheese and wilted greens. Change it up even more with a base of bulgur in lieu of rice.

We will send you:

  • 300g Carrots
  • 60g Baby spinach (or baby kale)
  • 50g Green peas
  • 78g Medium bulgur
  • 7g Honey
  • 45ml Heavy cream
  • 30ml Labneh
  • 125g Halloumi
  • 30ml Tomato paste
  • 18g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)

Contains: Milk, Wheat

You will need:

Medium pot
Large pan
Medium pan (non-stick if possible)
Sheet pan
Olive oil
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
38 g
Saturated Fat
20 g
1740 mg
Total Carbs
62 g
13 g
26 g
14 g
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Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast, flipping halfway through, 20 to 25 minutes, until tender when pierced with a fork.
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Cook the bulgur
While the carrots roast, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Remove from the oven and fluff the cooked bulgur with a fork. Set aside in a warm spot.
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Make the korma sauce
While the bulgur cooks, in a large pan, heat a drizzle of olive oil on medium-high. Add the tomato paste and cook, stirring constantly, 1 to 2 minutes, until dark red. Add the cream, honey and ½ cup water (double for 4 portions); season with the remaining spice blend and cook, stirring occasionally, 3 to 4 minutes, until slightly reduced. Add the peas and cook, stirring frequently, 1 to 2 minutes, until the peas are heated through. Stir in the labneh and season with S&P to taste.
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Sear the halloumi
While the sauce cooks, rinse the halloumi and pat dry with paper towel. Halve crosswise, then cut into ¼ inch slices; season with pepper. In a medium pan (non-stick if possible), heat a drizzle of olive oil on medium. Add the halloumi and sear, 1 to 2 minutes per side, until golden brown. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Wilt the spinach
Heat the same pan on medium-high; add the spinach and 1 tbsp butter (double for 4 portions). Sauté, stirring constantly, 2 to 3 minutes, until the spinach has wilted; season with S&P to taste.
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Plate your dish
Divide the bulgur and wilted spinach between your plates. Top with the roasted carrots and seared halloumi. Spoon as much korma sauce over the dish as you’d like. Serve any remaining sauce on the side. Bon appétit!