Protein Boost | Halloumi & Chickpea Makhani
with Butternut Squash & Basmati Rice
Cooking time
20 minutes
Servings
2/4
Calories
1240 /serving
Feel-good vegetarian curry anyone? Mahkani is unapologetically buttery, rich and creamy. The full-bodied flavour gets a push from our convenient garlic-ginger purée and warm spices. And the kitchen prep is minimal thanks to pre-diced butternut squash and pre-cooked basmati rice.
We will send you:
- 200g Diced butternut squash
- 398ml Chickpeas (canned)
- 60ml Tomato paste
- 15ml Ginger-garlic purée
- 227g Pre-cooked basmati rice
- 125g Halloumi
- 60ml Heavy cream
- 2 Pocketless pita
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk • Wheat
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
49 g
Saturated Fat
25 g
Sodium
2150 mg
Total Carb
151 g
Sugars
10 g
Protein
43 g
Fibre
24 g
Preparation
Sauté the squash
- Preheat the oven to 450°F.
- In a medium pan, heat a drizzle of oil on medium.
- Add the squash and sauté, 4 to 6 min., until tender; season with S&P.
- Add the tomato paste, spices and ginger-garlic purée. Sauté, 30 sec. to 1 min., until fragrant.
Make the makhani
- Drain and rinse the chickpeas; mash ½.
- To the pan, add the chickpeas, cream, 1 ½ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce the heat to medium-low and cook, stirring often, 10 to 12 min., until the flavours have combined.
- Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
Warm the naan
- Toast the naan directly on an oven rack, 2 to 3 min., until warmed through.
Warm the rice
- Poke small holes in the bag of rice.
- Microwave, 1 ½ to 2 min., until heated through.
Plate your dish
- Divide the rice and makhani between your bowls.
- Serve the naan on the side. Bon appétit!
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