avec riz basmati et pains plats à l’ail
Ingrédients : Pains plats (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) (lait, soya, blé) • Halloumi (lait de vache pasteurise, lait de chèvre et de brebis pasteurisé, présure, sel, enzyme microbienne, chlorure de calcium, menthe séchée) (lait) • Tomates Roma • Riz basmati • Sauce au cari tikka (eau, concentré de tomates, oignons, sucre, substances laitières modifiées, huile de soya, vinaigre, amidon de maïs modifié, sel, ail, huile de canola, jus de citron concentré, poudre d'ail, poudre d'oignon, assaisonnement, épices, polysorbate 60, gomme xanthane, acide citrique, sorbate de potassium, benzoate de sodium) (lait) • Oignon jaune • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Mélange d’épices indien (coriandre, curcuma, cumin, sel, épices, poudre d'oignon, poudre d'ail, moutarde moulue, poivre noir, poudre de chili, flocons de chili, huile de canola, dioxyde de silicium) (moutarde).
Allergens
Utensils
Tags
Haloumi
1 unit(s)
Mélange d'épices indien
9 g
Sauce tikka
0.5 cup
Oignon jaune
1 unit(s)
Purée d’ail
1 tbsp
Tomato
2 unit(s)
Riz basmati
0.75 cup
Pain plat
2 unit(s)
Crème
56 mL
Butter*
3 tbsp
Sel*
0.25 tsp
Huile*
2 tbsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 450°F.
- To a medium pot, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- While the pan heats, using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Cut into 3/4-inch cubes. Season with pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then halloumi. (NOTE: Cook in batches for 4 servings, using 1 tbsp oil per batch.) Cook for 3-4 min, turning occasionally, until golden.
- To the pan with halloumi, add tomatoes, onions, Indian Spice Mix and half the garlic puree. Cook for 2-3 min, stirring often, until veggies soften slightly.
- Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Season with salt and pepper, then stir to combine.
- Bring to a simmer. Once simmering, reduce heat to medium.
- Cook for 8-10 min, stirring occasionally, until sauce thickens slightly.
- Meanwhile, to an unlined baking sheet, add flatbreads.
- Brush with 1 tbsp (2 tbsp) oil and remaining garlic puree. Season with salt.
- Bake in the middle of the oven for 2-4 min, until golden. (TIP: Keep your eye on them so they don't burn!)
- When curry is done, remove the pan from heat.
- Add 3 tbsp (6 tbsp) butter. Stir for 1 min, until melted.
- Fluff rice with a fork.
- Divide rice between bowls. Top with curry.
- Tear garlic flatbreads and serve alongside.
If you've opted to get halloumi, heat a large non-stick pan over medium-high. While the pan heats, using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Cut into 3/4-inch cubes. Season with pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then halloumi. (NOTE: Cook in batches for 4 servings, using 1 tbsp oil per batch.) Cook for 3-4 min, turning occasionally, until golden.
1330
kcal
Calories
71
g
Fat
37
g
Saturated Fat
133
g
Carbohydrate
14
g
Sugar
7
g
Dietary Fiber
42
g
Protein
155
mg
Cholesterol
2480
mg
Sodium
1.5
g
Trans Fat
1000
mg
Potassium
500
mg
Calcium
8
mg
Iron
