Recipe
Butter Halloumi Bowls

Butter Halloumi Bowls

  • Servings: 4
  • Total Time:

 

Tip: For a spicy curry, add 1 seeded and diced red chili pepper, and  1/4 tsp cayenne pepper.

Ingredients

Ingredients:

 

2 pkg (8.5 oz each) Royal Ready to Heat Cilantro Lime Rice

12 oz halloumi cheese, sliced into large chunks

4 tsp garam masala, divided

1/2 tsp each salt and pepper, divided

2 tbsp canola oil

3 tbsp butter, divided

3 cloves garlic, minced

1 onion, diced

1 tbsp minced fresh gingerroot

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1 1/2 cups tomato sauce

1/2 cup 35% heavy cream

2 tbsp tomato paste

2 tbsp lime juice

1/4 cup fresh cilantro leaves

Instructions

Instructions:

  1. Toss halloumi with half of the garam masala, salt and pepper.
  2. Heat oil in large skillet set over medium-high heat. Cook halloumi for 3 to 5 minutes or until golden brown. Transfer to plate.
  3. Reduce heat to medium. Melt 1 tbsp butter in skillet; cook garlic, onion and ginger. Cook for 3 to 5 minutes or until slightly softened. Stir in remaining garam masala, cumin, coriander and turmeric. Cook for 1 to 2 minutes or until fragrant.
  4. Stir in tomato sauce, cream, tomato paste, and remaining salt and pepper; bring to boil. Reduce heat to medium-low. Simmer for 8 to 10 minutes or until thickened. Fold in halloumi. Cook for 1 to 2 minutes or until heated through.
  5. Cut remaining butter into cubes. Remove pan from heat and stir in butter just until incorporated into sauce. Stir in lime juice.
  6. Meanwhile, prepare rice according to package directions. Spoon butter halloumi over rice; sprinkle with fresh cilantro leaves.