eCook Meal
Halloumi Jalfrezi Curry
with turmeric rice, bell pepper & fresh mint
Get that smooth, aromatic Jalfrezi chicken curry experience you’ve been craving. Loaded with bell peppers, flecked with fresh mint, and paired with tasty turmeric & poppy seed rice. This leaves for a salty halloumi dish that’s buzzing with big & bold flavours.
Serving guide
Choose your portion size.
POP(PY) ON THE RICE
Place a pot over medium-high heat with the rinsed rice and the Turmeric. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary and toss through the poppy seeds. Cover to keep warm until serving.
MARINATION STATION
In a bowl, combine ½ the Jalfrezi curry spice, a drizzle of oil and seasoning. Add the Halloumi chunks and toss until fully coated. Set aside to marinate.
THE CURRY BASE
Place a pot, large enough for the curry, over medium heat with a drizzle of oil. When hot, add the diced Onion and the pepper strips and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated Garlic, the chopped Chilli (to taste) and the remaining Jalfrezi curry spice (to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the cooked chopped tomato and 150ml water. Mix until fully combined and bring to a simmer. Once simmering, pop on a lid and cook for 8-10 minutes until thickened, stirring occasionally.
YUMMY Halloumi
Place a pan over medium heat with a drizzle of oil. When hot, add the marinated Halloumi chunks and fry for 1-2 minutes per side until crispy and golden. Drain on paper towel.
FINISH
Once the sauce has thickened, add the golden Halloumi chunks. Season with a sweetener of choice (to taste), ½ the chopped mint, salt, and pepper.
GRUB’S UP!
Make a bed of the poppy seed rice and smother in the jalfrezi curry. Garnish with the remaining mint and any remaining Chilli (to taste). Wow, Chef!
POP(PY) ON THE RICE
Place a pot over medium-high heat with the rinsed rice and the Turmeric. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary and toss through the poppy seeds. Cover to keep warm until serving.
MARINATION STATION
In a bowl, combine ½ the Jalfrezi curry spice, a drizzle of oil and seasoning. Add the Halloumi chunks and toss until fully coated. Set aside to marinate.
THE CURRY BASE
Place a pot, large enough for the curry, over medium heat with a drizzle of oil. When hot, add the diced Onion and the pepper strips and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated Garlic, the chopped Chilli (to taste) and the remaining Jalfrezi curry spice (to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the cooked chopped tomato and 300ml water. Mix until fully combined and bring to a simmer. Once simmering, pop on a lid and cook for 8-10 minutes until thickened, stirring occasionally.
YUMMY Halloumi
Place a pan over medium heat with a drizzle of oil. When hot, add the marinated Halloumi chunks and fry for 1-2 minutes per side until crispy and golden. Drain on paper towel.
FINISH
Once the sauce has thickened, add the golden Halloumi chunks. Season with a sweetener of choice (to taste), ½ the chopped mint, salt, and pepper.
GRUB’S UP!
Make a bed of the poppy seed rice and smother in the jalfrezi curry. Garnish with the remaining mint and any remaining Chilli (to taste). Wow, Chef!
POP(PY) ON THE RICE
Place a pot over medium-high heat with the rinsed rice and the Turmeric. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary and toss through the poppy seeds. Cover to keep warm until serving.
MARINATION STATION
In a bowl, combine ½ the Jalfrezi curry spice, a drizzle of oil and seasoning. Add the Halloumi chunks and toss until fully coated. Set aside to marinate.
THE CURRY BASE
Place a pot, large enough for the curry, over medium heat with a drizzle of oil. When hot, add the diced Onion and the pepper strips and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated Garlic, the chopped Chilli (to taste) and the remaining Jalfrezi curry spice (to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the cooked chopped tomato and 450ml water. Mix until fully combined and bring to a simmer. Once simmering, pop on a lid and cook for 10-12 minutes until thickened, stirring occasionally.
YUMMY Halloumi
Place a pan over medium heat with a drizzle of oil. When hot, add the marinated Halloumi chunks and fry for 1-2 minutes per side until crispy and golden. Drain on paper towel.
FINISH
Once the sauce has thickened, add the golden Halloumi chunks. Season with a sweetener of choice (to taste), ½ the chopped mint, salt, and pepper.
GRUB’S UP!
Make a bed of the poppy seed rice and smother in the jalfrezi curry. Garnish with the remaining mint and any remaining Chilli (to taste). Wow, Chef!
POP(PY) ON THE RICE
Place a pot over medium-high heat with the rinsed rice and the Turmeric. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary and toss through the poppy seeds. Cover to keep warm until serving.
MARINATION STATION
In a bowl, combine ½ the Jalfrezi curry spice, a drizzle of oil and seasoning. Add the Halloumi chunks and toss until fully coated. Set aside to marinate.
THE CURRY BASE
Place a pot, large enough for the curry, over medium heat with a drizzle of oil. When hot, add the diced Onion and the pepper strips and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated Garlic, the chopped Chilli (to taste) and the remaining Jalfrezi curry spice (to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the cooked chopped tomato and 600ml water. Mix until fully combined and bring to a simmer. Once simmering, pop on a lid and cook for 10-12 minutes until thickened, stirring occasionally.
YUMMY Halloumi
Place a pan over medium heat with a drizzle of oil. When hot, add the marinated Halloumi chunks and fry for 1-2 minutes per side until crispy and golden. Drain on paper towel.
FINISH
Once the sauce has thickened, add the golden Halloumi chunks. Season with a sweetener of choice (to taste), ½ the chopped mint, salt, and pepper.
GRUB’S UP!
Make a bed of the poppy seed rice and smother in the jalfrezi curry. Garnish with the remaining mint and any remaining Chilli (to taste). Wow, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R308.16
for 4 servings · R77.04 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomato needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 53% of packR26.66
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Poppy Seeds needs 40 mlPoppy Seed Melba Toast 160 g R41.99 · whole pack (size can't be divided)R41.99
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Turmeric needs 20 mlCrushed Turmeric 50 g R20.99 · whole pack (size can't be divided)R20.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Halloumi needs 640 gGrilled Halloumi & Roasted Vegetables in a Creamy Tomato Sauce 420 g 420 g at R76.99 · 1.52× packR117.32
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Green Bell Peppers
- Jalfrezi Curry Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Halloumi Jalfrezi Curry?
The preparation time for Halloumi Jalfrezi Curry with turmeric rice, bell pepper & fresh mint is between 20 and 40 minutes.
What is the total time required to make Halloumi Jalfrezi Curry with turmeric rice, bell pepper & fresh mint?
The total time required to make Halloumi Jalfrezi Curry with turmeric rice, bell pepper & fresh mint is between 45 and 60 minutes.
How many servings does Halloumi Jalfrezi Curry provide?
4 servings
What are the main ingredients in Halloumi Jalfrezi Curry?
Chilli, Fresh Mint, Garlic, Green Bell Pepper, Halloumi, Jalfrezi Curry Spice, Jasmine Rice, Onion, Poppy Seeds, Tomato, Turmeric
What is the nutritional information of Halloumi Jalfrezi Curry?
Calories: 1090, Carbs: 95 grams, Fat: grams, Protein: 52.4 grams, Sugar: 17.4 grams, Salt: 1587 grams
How do I prepare Halloumi Jalfrezi Curry?
YUMMY HALLOUMI: Place a pan over medium heat with a drizzle of oil. When hot, add the marinated halloumi chunks and fry for 1-2 minutes per side until crispy and golden. Drain on paper towel. FINISH: Once the sauce has thickened, add the golden halloumi chunks. Season with a sweetener of choice (to taste), ½ the chopped mint, salt, and pepper. POP(PY) ON THE RICE: Place a pot over medium-high heat with the rinsed rice and the turmeric. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary and toss through the poppy seeds. Cover to keep warm until serving. GRUB’S UP!: Make a bed of the poppy seed rice and smother in the jalfrezi curry. Garnish with the remaining mint and any remaining chilli (to taste). Wow, Chef! THE CURRY BASE: Place a pot, large enough for the curry, over medium heat with a drizzle of oil. When hot, add the diced onion and the pepper strips and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic, the chopped chilli (to taste) and the remaining Jalfrezi curry spice (to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the cooked chopped tomato and 300ml water. Mix until fully combined and bring to a simmer. Once simmering, pop on a lid and cook for 8-10 minutes until thickened, stirring occasionally. MARINATION STATION: In a bowl, combine ½ the Jalfrezi curry spice, a drizzle of oil and seasoning. Add the halloumi chunks and toss until fully coated. Set aside to marinate.
What should be prepared from my kitchen to make Halloumi Jalfrezi Curry?
Chilli, Fresh Mint, Garlic, Green Bell Pepper, Halloumi, Jalfrezi Curry Spice, Jasmine Rice, Onion, Poppy Seeds, Tomato, Turmeric
How many calories does Halloumi Jalfrezi Curry have?
1090 calories
How much fat content does Halloumi Jalfrezi Curry have?
grams