Carb-Wise: Seared Halloumi with Thick & Creamy Korma Sauce
Masala-Roasted Carrots & Wilted Greens
Cooking time
30 minutes
Servings
2/4
Calories
890 /serving
Think matar paneer, then think again. Instead of incorporating veggies and cheese into a curry, let’s spoon a luscious pea-studded korma sauce over top. Mellow spices are riched up with thick labneh, swirled with cream and honey. It brings lushness to roasted carrots, golden-seared slabs of halloumi and wilted greens. Carb it down with a base of quinoa.
We will send you:
- 200g Nantes carrots
- 120g Baby greens (baby spinach or kale)
- 150g Green peas
- 95g Red & white quinoa
- 7g Honey
- 60ml 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
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
Strainer
Total Fat
45 g
Saturated Fat
23 g
Sodium
1770 mg
Total Carb
94 g
Sugars
19 g
Protein
34 g
Fibre
14 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 quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. 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, ⅔ 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, pat dry with paper towel and thinly slice; 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 quinoa between your plates. Top with the spinach, carrots and halloumi. Spoon the korma sauce over. Bon appétit!
