Carb-Wise: Masala-Roasted Carrots & Seared Halloumi
with Korma Sauce, Wilted Greens & Bulgur
Cooking time
30 minutes
Servings
2/4
Calories
770 /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 Nantes carrots
- 90g Baby greens (baby spinach or kale)
- 150g Green peas
- 80g 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
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
33 g
Saturated Fat
21 g
Sodium
1760 mg
Total Carb
94 g
Sugars
19 g
Protein
32 g
Fibre
15 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). 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.
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 keep warm.
Make the korma sauce
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the tomato paste and cook, 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.
Sear the halloumi
Meanwhile, rinse the halloumi and pat dry with paper towel; thinly slice and season with pepper. In a medium pan (non-stick if possible), heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown. Transfer to a plate. Wipe out and reserve the pan.
Wilt the spinach
Heat the same pan on medium-high. Add the spinach and 1 tbsp butter (double for 4 portions). Sauté, 2 to 3 min., until wilted; season with S&P.
Plate your dish
Divide the bulgur between your plates. Top with the spinach, carrots and halloumi. Spoon the korma sauce over. Bon appétit!
