Second to last Hello Fresh meal... at least for a while. This is definitely not vegan, nor is it low carb, but it's definitely delicious and filling. Who ever would have thought cheese with rice other than in combination with a burrito?
Source: Hello Fresh | Serves: 2 | Time: 45 min
½ cup basmati rice
8 oz grilling cheese
1 yellow onion
1 roma tomato
¼ oz cilantro
1 clove garlic
5 oz curry base sauce
4 tbsp low-fat yogurt
2 flour tortillas
1 tsp cooking oil
3 tbsp vegan butter
S&P, to taste
In a medium pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce. Cut halloumi into ½-inch cubes. Transfer to a plate; chill in refrigerator until ready to use in step 4. Halve, peel, and finely dice onion. Dice tomato into ½-inch pieces. Roughly chop cilantro. Peel and mince or grate garlic.
Heat a drizzle of oil in a large pan over medium-high heat. Add onion and tomato; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. TIP: If needed, add a splash of water to help onion soften. Stir in half the cilantro; cook until fragrant, 30 seconds. Stir in curry sauce base, ½ cup water, 1 tbsp vegan butter, and a big pinch of salt. Bring to a simmer and cook until thickened, 2-3 minutes.
Add halloumi to pan with sauce; stir to combine. Bring to a simmer, then reduce heat. Cook until cheese softens, 2-3 minutes. (If sauce seems too thick, add a splash of water.) Remove from heat. Stir in half the yogurt. Taste and season with salt and pepper.
Meanwhile, place 2 tbsp vegan butter in a small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in garlic. Brush both sides of tortillas with garlic butter. Place tortillas in a second large, dry pan over medium-high heat. Cook until golden brown, 30 seconds per side. Sprinkle each tortilla with a pinch of salt.
Fluff rice with a fork. Divide rice between shallow bowls or plates. Top with grilling cheese tikka masala. Drizzle with remaining yogurt and garnish with remaining cilantro. Serve roti-style tortillas on the side.