Stewed Spinach and Peas

with Halloumi in a Creamy Curry Sauce with Basmati and Garlic Naan

25 min

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Contains: Milk, Wheat, Gluten, Sulphites

May Contain: Mustard, Egg, Sesame, Tree Nuts, Peanuts, Soy, Fish, Shellfish

Contains: Milk, Sulphites, Wheat, and Gluten.

May Contain: Egg, Mustard, Peanuts, Seafood, Sesame, Soy, and Tree Nuts.

What We'll Send

Green Peas
Basmati Rice
Organic Vegetable Stock Cube
Whipping Cream, 36%
Garlic Naan
Onion Diced 1/4"
Curry Leaves
Spice Blend
Garam Masala, Cumin, Coriander, Turmeric, Ground Ginger
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 1322
Fat 82g
Protein 34g
Carbohydrates 136g

Cooking Directions


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.


Cook Rice

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.


Finish Dish

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!

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