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Curried cauliflower & halloumi rice

Serves:

2

Cook Time:

20

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Notes

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Ingredients

  • 1/2 head of cauliflower, broken into medium sized florets

  • 80g baby spinach

  • 1 tbsp. vegetable oil/light olive oil

  • 1 red onion, sliced

  • 125g halloumi, cubed

  • 1 clove garlic, sliced

  • 3cm ginger, grated

  • 1/2 tsp. ground turmeric

  • 1/2 tsp. chilli flakes

  • 2 tsp. medium curry powder

  • 250g pouch brown basmati rice

  • Mango chutney to serve


Method

  1. Bring a saucepan of salted water to the boil and cook the cauliflower for 5 minutes. Add the spinach for last 2 minutes. Drain and set aside.

  2. Heat the oil in a frying pan or casserole dish over a medium heat. Add the onion and fry for 5 minutes until starting to soften.

  3. Turn the heat to high and add the halloumi cubes, stirring for 5 minutes.

  4. Add the garlic, ginger, ground turmeric, medium curry powder and chilli flakes and season. Cook for a further minute.

  5. Stir through the rice and cooked cauliflower and spinach. Warm through for a minute or two, adding a splash of water if the dish is looking a little dry.

  6. Check for seasoning, and serve, perhaps with some mango chutney on the side.

Nutrition

kcal

453

fat

24.1

sat fat

12.6

carbs

42.5

sugars

4.2

fibre

5.8

protein

19.6

salt

1

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