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Ready in 30 minutes

Masala-Roasted Carrots & Seared Halloumi

with Korma Sauce, Wilted Greens & Bulgur

Cooking time

30 minutes




640 /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:

  • 200g Carrots
  • 90g Baby greens (baby spinach or 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 powder, cumin seeds, 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 (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
20 g
1710 mg
Total Carb
58 g
10 g
25 g
13 g
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Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 20 to 25 min., until tender.
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Cook the bulgur
Meanwhile, 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 min., until the bulgur is tender and the water has been absorbed. Fluff and set aside in a warm spot.
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Make the korma sauce
Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high. Cook the tomato paste, stirring frequently, 1 to 2 min., until dark red. Add the cream, honey, ½ cup water (double for 4 portions) and the remaining spices. Cook, stirring occasionally, 3 to 4 min., until slightly reduced. Add the peas and cook, stirring frequently, 1 to 2 min., until heated through. Add the labneh and S&P; stir well.
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Sear the halloumi
Meanwhile, in a medium pan (non-stick if possible), heat a drizzle of olive oil on medium. Rinse the halloumi and pat dry with paper towel. Halve crosswise, then cut into ¼ inch slices; season with pepper. Sear, 1 to 2 min. 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. Sauté the spinach and 1 tbsp butter (double for 4 portions), 2 to 3 min., until wilted; season with S&P.
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Plate your dish
Divide the bulgur between your plates. Top with the spinach, carrots and halloumi. Spoon the korma sauce over. Bon appétit!