Curry-Spiced Grilling Cheese Bowls
with Rice, Oven-Roasted Kale & Garlicky White Sauce
- Milk
- Eggs
In the HF Kitchen, we’re pretty obsessed with grilling cheese and its ability to fry up golden on the outside melty within. For tonight’s version, you’ll coat the cheese in curry powder and olive oil before pan-searing. All that golden goodness is served over bowls of jasmine rice, sautéed bell pepper and onion with honey, and oven-roasted kale. Finally, a drizzle of creamy garlic sauce tops things off with a lemony tang.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Onion
8 ounce
Grilling Cheese
½ cup
Jasmine Rice
4 ounce
Kale
1 unit
Lemon
⅓ tablespoon
Curry Powder
2 teaspoon
Honey
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 350 degrees. • In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce (except kale). • Remove and discard any large stems from kale. Quarter lemon. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.
• Toss kale on a baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, divide kale between 2 baking sheets; roast on top and middle racks, swapping rack positions halfway through.) • Roast on top rack until browned and crisp, 13-15 minutes. TIP: Watch kale carefully to ensure it doesn’t burn.
• Meanwhile, in a small bowl, combine sour cream, mayonnaise, half the garlic powder (you’ll use the rest in the next step), and a squeeze of lemon juice. If needed, add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add onion, bell pepper, and a pinch of salt and pepper; cook, stirring occasionally, until lightly charred and tender, 6-9 minutes. • Remove from heat; stir in honey, remaining garlic powder, and 1 tsp water (2 tsp for 4 servings) until combined. • Turn off heat; transfer to a plate and cover with foil to keep warm. Wash out pan.
• While veggies cook, slice grilling cheese lengthwise into six pieces (12 pieces for 4 servings). • In a medium bowl, combine half the curry powder and 2 TBSP olive oil (for 4, use all the curry powder and 4 TBSP olive oil). Add grilling cheese and toss to coat. • Heat pan used for the veggies over medium heat. Add grilling cheese in a single layer; cook until browned, 1-2 minutes per side (for 4, you may need to work in batches).
• Fluff rice with a fork. Taste and season with salt and pepper if desired. • Divide rice, veggies, and roasted kale between bowls. Top with grilling cheese and drizzle with as much sauce as you like. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The curry-spiced cheese paired with the honey-glazed veggies and garlic sauce delivers bold, warming flavors that surprised many first-timers 🧀.
- Ease of prep: Most steps are straightforward, but juggling the cheese, kale, rice, and veggies simultaneously can feel like a lot — plan your timing carefully.
- Suggestions: Use a nonstick pan and avoid adding oil to the curry coating before searing, as the oil can prevent the cheese from crisping up properly. Some swapped bell peppers for mushrooms or tried couscous instead of rice with great results.
- Texture: The roasted kale was a standout for many — watch it closely at 13–15 minutes so it crisps without burning or turning to dust.
- Cheese: Getting the grilling cheese to brown evenly was tricky for some; cooking in a dry, well-heated nonstick pan and flipping gently gave the best results.
Reviews from our home cooks
One of the things I love about HelloFresh is the opportunity to cook with cuisines and spices I wouldn't usually use. The curry-spiced cheese is incredible. Secondly, I'm not a fan of kale - I almost didn't order this dish because of the kale. But roasted kale may be my new favorite food. The touch of honey on the veggies (especially the onions) was yummy. I may have to look to other grilling cheese recipes - this is a winner.
Awesome! This was exactly the sort of dish I like from you guys. Creative mixes with things I hadn't really thought of before. Cheese turned out perfectly and paired great with the curry + sauteed veggies n rice. To say tho, the baked kale while good, seemed more like a staple on. With the mix and the sauce, I would have liked to see maybe some cherry tomatoes to split on the top instead? Or cucumber or something else that would pair better with the other veggies. Just a thought!
Loved this recipe, especially the roasted crisp kale which was almost like a furikake condiment, although I'm not sure that was what was intended. The technique of tossing the curry seasoning oil directly on the melting cheese before adding to dry skillet resulted in perfect crisp on outside and melting gooey on the inside. Bravo!
Not sure if I liked this or not. It's a lot of weird flavors. The curry is gritty on the cheese and I think it's too much onion. Grilled cheese on rice is just not something in used to. Wish the cheese was more sweet like paneer! Liked the oven baked kale and the sauce
One of the BEST HelloFresh recipes I have ever had! Seriously, just delicious... wonderful array of flavors, of textures, just all around perfection! And the serving size was good as I was plenty full after eating my portion. This is truly a full 4 star recipe!!!
I have never tried halloumi or curry but this was amazing! So different and I found myself craving the flavors and textures the next day.
I was very into this one. Lots of unique flavors with the spice of the curry and the sweet from the honey in the onion and peppers.
Very good and veg heavy which is nice! I think the curry mixed with the honey on the veggies was really good.
I don't normally like kale alone, but this roasted kale was really delicious. And you can't go wrong with grilling cheese.
Removing stems from kale is a pain, but still a great meal. I would suggest roasting the pepper and tomatoes and then adding the honey and garlic powder. since the heat would be higher (450f) roasting the kale in the middle rack works.
