200°C · 15-30 minAllergens
Lactose
Noten
Mosterd
SojaMassaman curry with halloumi
Today on my menu is a Thai curry with Middle Eastern influences. The curry is made with coconut milk and fresh and dried spices such as cardamom, galangal, lemongrass, and cumin. The typically Middle Eastern spices of star anise and cinnamon give it a rich and 'warm' flavour. Traditionally, you might know this flavourful curry with Thai meatballs, and this vegetarian version is just as delicious :) The grilled halloumi pairs perfectly with the spicy, aromatic taste of the curry, served with wholegrain rice mixed with cashews and crunchy stir-fried vegetables. อาหารรสเลิศ (enjoy your meal!).
Massaman curry with halloumi
Green beans, pointed cabbage, broccoli, mushrooms, cauliflower, carrot, red onion, spring onion, garlic, red chilli, fresh lemongrass (sereh), ginger, coriander, galangal, mint, Thai basil, cinnamon, cardamom, cumin seeds, coriander seeds, cloves, turmeric, star anise, homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), cashews, halloumi (from pasteurised cow's milk), basmati rice, brown rice, gluten-free soy sauce, tamarind, Thai red curry paste, tomato purée, coconut milk, coconut cream, palm sugar, organic vegetable stock, potato starch, rice vinegar, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, mosterd, noten, soja.
Microwave
Remove the halloumi with baking paper from the dish and set aside. Heat the rice and vegetable curry loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). In the last 30 seconds, warm the halloumi on the baking paper.
Oven — 200°C, 15-30 minMarleen's choice
Remove the halloumi with baking paper from the dish and set aside. Heat the rice and vegetable curry covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 1-2 minutes, warm the halloumi on the baking paper.