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20 minutes

Saag Halloumi with Greens & Tomatoes

over Ginger Basmati Rice

Cooking time

20 minutes




860 /serving

Fans of saag paneer—an Indian restaurant favourite—will love this twist made with halloumi. The Middle-Eastern cheese is close to paneer, but a little denser and saltier (two things we’re not mad about one bit). It makes for a mighty fine curry, if we do say so ourselves, especially because you’ll grill the cheese before plopping the golden cubes into the silky sauce. Vegetarian night just hit a new high.

We will send you:

  • 180g Baby spinach (or baby greens)
  • 20g Ginger
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 140g Cherry tomatoes
  • 157g Basmati rice
  • 30g Vegetable demi-glace
  • 60ml Heavy cream
  • 125g Halloumi
  • 16g Jaipur Nights curry spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

Contains: Milk

You will need:

Medium pot
Medium pan
Salt & pepper
Total Fat
35 g
Saturated Fat
18 g
1350 mg
Total Carb
107 g
9 g
29 g
7 g
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Cook the rice
Place the rice in a strainer and rinse until the water runs clear. Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and cook, stirring, 30 seconds to 1 minute, until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork.
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Mise en place
While the rice cooks, halve the cherry tomatoes. Peel, halve and thinly slice the shallot. Mince the garlic. Medium-dice the halloumi.
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Sear the halloumi
In a medium pan, heat a drizzle of oil on medium-high. Add the halloumi to the pan and sear, 30 seconds to 1 minutes per side, until browned; season with ⅓ of the spice blend. Transfer to a plate and set aside. Reserve the pan.
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Cook the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the shallot, garlic and remaining ginger; season with ½ the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the tomatoes and cook, stirring occasionally, 3 to 5 minutes, until beginning to soften. Add the spinach and cook, stirring frequently, 2 to 3 minutes, until wilted; season with S&P to taste.
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Make the saag halloumi
To the pan of vegetables, add the heavy cream, demi-glace and ¼ cup water (double for 4 portions); season with the remaining spice blend and S&P. Simmer, 2 to 3 minutes, until thickened. Add the halloumi and stir to combine.
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Plate your dish
Divide the finished rice between your plates. Top with the finished saag halloumi. Bon appétit!