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Fresh pre-cut ingredients

Seared Halloumi & Aloo Masala

with Creamy Veggies & Mango Chutney

Cooking time

25 minutes




790 /serving

Let’s take a look at that sauce, shall we? It’s brimming with balanced spices, luscious cream and tomato paste for a rich, red colour. What’s more, it’s jammed packed with veggies, from wilted greens to green pepper by way of a few peas. Golden-seared slabs of halloumi cheese and chunky fork-firm roasted potatoes are ready to receive it. On the sidelines, mango chutney is raring to take this cozy curry around another corner.

We will send you:

  • 90g Baby spinach (or baby kale)
  • 1 Green pepper
  • 450g Baby potatoes
  • 100g Green peas
  • 45ml Tomato paste
  • 45g Mango chutney
  • 75ml Heavy cream
  • 125g Halloumi
  • 16g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)

Contains: Milk

You will need:

Medium pot
Medium pan (non-stick if possible)
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
47 g
Saturated Fat
26 g
2410 mg
Total Carb
72 g
19 g
25 g
12 g
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Roast the potatoes
Preheat the oven to 450ºF. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a generous drizzle of oil, ¼ of the spices and S&P. Arrange in a single layer and roast, 20 to 23 min., stirring halfway, until golden brown. Set aside in a warm spot.
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Mise en place
Core and small-dice the green pepper. Cut the halloumi crosswise into ¼ inch slices.
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Start the sauce
In a medium pot, heat a drizzle of oil on medium-high. Sauté the green pepper and spinach, 1 to 2 min., until the spinach begins to wilt. Add the remaining spices and tomato paste. Cook, stirring constantly, 1 to 2 min., until dark red. Add the cream and 1 cup water (double for 4 portions). Cook, stirring occasionally, 5 to 7 min., until the green pepper is tender.
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Sear the halloumi
In a medium pan (non-stick if possible), heat a drizzle of oil on medium. Sear the halloumi, 2 to 3 min. per side, or until golden brown.
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Finish the sauce
To the pot of sauce, add 2 tbsp butter (double for 4 portions) and the peas. Cook, stirring often, 2 to 3 min., until the sauce has slightly thickened; season with S&P.
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Plate your dish
Divide the potatoes between your bowls. Top with the halloumi and spoon the sauce over. Serve the mango chutney on the side. Bon appétit!