Ingredients
Curry
- 200g tomato sauce 200g
- 150g Baladna halloumi
- 100g Baladna cooking cream light
- 40g Baladna yoghurt low fat
- 30g curry powder
- 120g white rice
- 10g coriander
- 15g onions ,garlic, ginger
How it's made!
- Begin by cooking 120g of white rice according to package instructions.
- In a separate pan, add 15g of mixed onions, garlic, and ginger and sauté until the onions are soft and translucent.
- Add 30g of curry powder to the pan and cook for 1-2 minutes until fragrant.
- Pour 200g of tomato sauce into the pan and bring to a simmer.
- Add 100g of lite cream to the tomato sauce and stir to combine.
- Allow the tomato sauce to simmer for 10-15 minutes until it has thickened and the flavors have melded together.
- While the tomato sauce is simmering, grill 150g of halloumi cheese until it is lightly browned on both sides.
- Once the tomato sauce is ready, serve it over the cooked white rice.
- Top the dish with the grilled halloumi and 40g of low-fat yogurt.
- Garnish with 10g of fresh coriander leaves.
- Serve hot and enjoy your delicious and healthy grilled halloumi with tomato sauce and curry rice dish.
Video tutorial
More Fresh Recipes
Mango Orange Blast Mocktail
In a blender, add 1 cup of orange juice and 1 cup of mango juice.Add 5 tablespoons of lemon juice and 4 tablespoons of sugar syrup to the blender.Blend all the ingredients until they are well combined.Pour the mixture into a pitcher or jug.Add 2 glasses of 7UP to the pitcher and mix well.Add 1 cup of ice crush to the pitcher and stir gently.Taste the mixture and adjust the sweetness by adding more sugar syrup if needed.Pour the juice into glasses filled with ice.Garnish with a slice of orange or mango, and serve immediately.Note: You can adjust the amount of 7UP according to your preference. If you want a less sweet drink, reduce the amount of sugar syrup. You can also add more ice crush to make the drink more refreshing.
Vegetable Masala
Wash and peel the carrot, potato, and ginger. Dice the carrot, zucchini, potato, and cauliflower into small, bite-sized pieces. Heat a pan over medium-high heat, add a little oil, and sauté the onion, garlic, and ginger until fragrant, about 1-2 minutes.Add the diced carrot, potato, and cauliflower to the pan and stir to combine.Sprinkle the masala powder over the vegetables and stir to evenly coat.Add the tomato sauce to the pan and stir to combine. Reduce the heat to low and let the vegetables simmer in the sauce for 10- 15 minutes, or until they are tender.In a small bowl, mix together the Baladna low-fat yogurt andBaladna light cream. Once the vegetables are cooked, remove the pan from the heat and stir in the yogurt and cream mixture.Serve hot and enjoy!