In 2024, it seems almost impossible to save money, buy good food and treat yourself all at the same time. Enter Fakeaway Fridays , a Herald series where we create fake takeaway (fakeaway) meals that are not only delicious and nutritious, but budget friendly and serve 2-4 people. So instead of dropping $50 for a takeaway meal this Friday night, why not try a fakeaway! It’s easier than you may think with our simple tips and tricks, and partially made products already hiding on your supermarket shelves.
My go-to order at any Indian restaurant always includes something paneer-based and that’s what I’ve based this speedy, super easy, 25-minute halloumi curry on. I love that it uses simple ingredients and turns them into something special. Creamy with a dash of coconut milk, beautifully spiced and packed with spinach for extra goodness, this wonderful weeknight-friendly curry is a fab fakeaway idea, that’s also great for meal prep.
Creamy halloumi curry Ingredients 11⁄2 cups long-grain rice - 60c Salt -.01c 2 tablespoons canola oil - .05c 2 packets of halloumi - $11.
98 1 onion, finely diced - .10c 2 teaspoons garlic paste - .08c 1-inch piece of ginger, grated - 0.
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