Creamy Saag Halloumi
with Cherry Tomatoes over Ginger Rice
Cooking time
20 minutes
Servings
2/4
Calories
850 /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 it’s a little denser and saltier (and we’re good with that). It makes for a mighty fine addition to curry, especially when you sear it before plopping the golden pieces into a sultry sauce made with wilted leafy greens and sweetly-bursting cherry tomatoes. With ginger-stoked rice, you’re in vegetarian paradise.
We will send you:
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 140g Cherry tomatoes
- 15ml Ginger paste
- 1 Scallion
- 160g White rice
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 125g Halloumi
- 12g 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:
Large pan
Oil
Salt & pepper (S&P)
Medium pot
Total Fat
36 g
Saturated Fat
17 g
Sodium
1440 mg
Total Carb
106 g
Sugars
8 g
Protein
28 g
Fibre
5 g
Preparation
Cook the rice
In a medium pot, heat a drizzle of oil on medium. Add ⅓ of the ginger and sauté, 30 sec. to 1 min., 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 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, halve the tomatoes. Medium-dice the halloumi. Thinly slice the scallion crosswise, separating the white bottom and green top.
Sear the halloumi
In a large pan, heat a drizzle of oil on medium-high. Add the halloumi and sear, 30 sec. to 1 min. per side, until browned; season with ⅓ of the spices. Transfer to a plate and reserve the pan.
Sauté the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the garlic, white bottom of the scallion, remaining ginger, ½ the remaining spices and S&P. Sauté, 1 to 2 min., until fragrant. Add the tomatoes and sauté, 3 to 5 min., until beginning to soften. Add the spinach and sauté, 1 to 2 min., until wilted.
Make the saag
To the pan of vegetables, add the cream, demi-glace, ¼ cup water (double for 4 portions), the remaining spices and pepper. Simmer, stirring occasionally, 2 to 3 min., until thickened. Add the halloumi; stir well.
Plate your dish
Divide the rice between your bowls. Top with the saag. Garnish with the green top of the scallion. Bon appétit!
