Contains: Milk, Wheat, Gluten, Sulphites
May Contain: Mustard, Egg, Sesame, Tree Nuts, Peanuts, Soy, Fish, Shellfish
Tip: Step 2 calls for 2 tbsp. (4 tbsp. for 4 servings) of softened butter. Leave some butter on the counter ahead of time, or use the microwave to soften butter for a few seconds.
Turn oven to 350°F. Empty rice into a fine mesh sieve and rinse under cold water. Add rice to a small pot with 1 ½ cups (3 cups for 4 servings) salted water. Bring to a boil and reduce heat to low. Cover with a lid and cook for 10-12 minutes, or until grains are tender.
Prepare Garlic Butter + Naan
Mix half of the garlic into 2 tbsp. (4 tbsp. for 4 servings) softened butter. Spread garlic butter evenly on one side of each naan. Wrap naan in foil.
Wash spinach, curry leaves, and jalapeno. Cut jalapeno in half, remove seeds and mince. Pick and chop curry leaves. Cut halloumi into ½ inch cubes. Roughly chop spinach. Wash hands with hot soapy water.
Bake Naan + Begin Cooking
Put naan in oven and set a timer for 15 minutes. Melt 2 tbsp. (4 tbsp. for 4 servings) butter in a large wide saucepan over medium-high heat until starting to bubble. Add onions and cook for 3-4 minutes, or until beginning soften and brown. Add remaining garlic, jalapeno to taste, and spice blend. Stir for 1 minute or until fragrant. Mix cornstarch into 1 1/2 cups (3 cups for 4 servings) water and stir into saucepan. Crumble vegetable stock cube into saucepan. Add whipping cream and curry leaves. Bring to a gentle simmer and cook for 2 minutes, until sauce has thickened.
Add halloumi, green peas, and spinach to saucepan. Cook until hot, bright green and tender. Season to taste with salt and pepper.
Divide rice into serving bowls. Spoon curry on top. Cut naan in half and serve on the side. Enjoy!