Indian Style Cauliflower and Halloumi
in a cream sauce with tomatoes and Indian spices served with zucchini couscous
Informations supplémentaires
35 min.
|
852 kcal
|
easy
|
|
Printable version
1. Setup
Cut the cauliflower into small pieces. Cut the halloumi, zucchini and tomatoes into small cubes. Chop the cilantro.
2. Cook the zucchini
Heat a drizzle of oil in a skillet over medium high heat. Cook the zucchini cubes for 4-6 minutes until browned. Add salt and pepper. Remove from skillet with a slotted spoon.
3. Cook the couscous
Meanwhile, bring a saucepan with 1 2P | 1.5 3P cups of water and the broth cube to a boil. Pour the couscous, cover and let the couscous absorb the liquid off heat, about 5 minutes. Break up the couscous with a fork. Add the zucchini to the couscous and adjust the salt and pepper to taste.
4. Cook the cauliflower
Add a drizzle of oil to the pan if needed. Add the cauliflower and cook 5-7 minutes over medium high heat until browned. Add the tomatoes, spices, 1/4 2P | 1/3 3P cup of water and cook for 3-4 minutes over medium heat. Lightly mash the tomatoes in the pan.
5. Add the cream
Add the halloumi and cook for 2 minutes. Add the cream and simmer for 2-3 minutes over medium low heat. Adjust seasoning to taste.
6. Plate your dish
Serve the cauliflower and halloumi with the couscous and garnish with the yogurt and cilantro. Bon appétit!
0.75unitCauliflower
200gHalloumi Cheese
2unitTomato(es)
1unitZucchini(s)
1unitCilantro
80mlCream 18%
7.5gSpice Mix (Cumin Powder,Garlic Powder,Turmeric Powder,)
1unitVegetable Broth Cube(s)
180gCouscous
100gGreek Yogourt 2%
What you need
852 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
80g
27%
fat
41g
63%
cholesterol
145mg
48%
fiber
11g
44%
protein
45g
saturated
25g
125%
sodium
1634mg
68%
sugar
12g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg