Yellow Curry with Halloumi and eggplant
over jasmine rice with limeCalories
:
819 kcalProtein
:
38.1g proteinTotal
:
25 minutesDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
- Selderij
- Mosterd
- Selderij
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Jasmine rice
100 g
Cypriot-style cheese
(Contains: Melk (inclusief lactose))
1 piece
Garlic
½ piece
Eggplant
90 milliliters
Coconut milk
½ sachet(s)
Yellow curry spices
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
½ piece
Lime
100 g
Spinach
5 g
Fresh flat leaf parsley & coriander
(May be present: Selderij)
Not included in your delivery
50 milliliters
Water
¼ piece
(Low sodium) mushroom or vegetable stock cube
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3429 kJ
Calories819 kcal
Fat42.6 g
Saturated Fat35.4 g
Carbohydrate76.2 g
Sugar8 g
Dietary Fiber7.2 g
Protein38.1 g
Salt5.3 g
Potassium829 mg
Calcium123.9 mg
Iron3.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the rice.
- Boil the rice for 10 - 12 minutes, then drain and let it sit, still covered, until serving.
- Dice the eggplant in 2cm cubes.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Season the eggplant with salt and pepper, then fry for 4 - 6 minutes or until done, tossing halfway. In the meantime, mince or crush the garlic. Cut the lime into wedges. Finley chop the fresh herbs.
2
- Dice the Cypriot-style cheese into cubes of no more than 2cm. Transfer to a bowl of cold water and allow to soak (for 10 minutes).
- Add the garlic, yellow curry spices, and curry powder to the vegetables and fry for 1 minute.
- Add the water (see pantry for amounts), soy sauce, and stock cube, and simmer for 3 - 4 minutes.
3
- Heat a clean non-stick frying pan over medium-high heat. Pat the Cyprtio-style cheese dry with kitchen paper, then fry for 6 - 8 minutes until evenly golden-brown. Lower the heat and keep warm until serving.
- Add the coconut milk and tear in the spinach and cook on low heat for 2 - 3 minutes. Squeeze in the juice of 1 lime wedge per person.
Tip: wait until the rest of the dish is nearly ready before you start frying the halloumi, so you can serve it straight from the pan.
4
- Divide the rice among deep plates. Serve the curry next to it. Top with the halloumi.
- Garnish with the fresh herbs and a lime wedge.
