Halloumi Summer Curry
July 14, 2017 | Serves 4
- 2 Tablespoons of Coconut Oil
- 3 Cloves of Garlic, Minced
- Thumb Size Piece of Fresh Ginger
- 1/2 Red Chili
- 2 Teaspoons of Turmeric
- 1 Teaspoon of Cumin
- 1/2 Teaspoon of Ground Coriander
- 1 Aubergine, Cubed
- 2 Courgettes, Chopped
- 250g of Broccoli
- Handful of Cherry Tomatoes
- 2 Large Handfuls of Spinach
- 500ml of Stock
- 200ml of Coconut Milk
- 250g of Halloumi
My love for halloumi is growing by the day, it’s got to be one of the most delicious things in the world. This curry is full of summer vegetables and is super fragrant but not too hot. The kick of the ginger is the perfect compliment to the salty halloumi. This is such a great option if you want to skip the meat but still want a boost of protein.
Peel and finely chop the ginger and garlic. Finely chop the chilli.
Add the coconut oil to a medium pot on medium heat. When it’s melted, add in the ginger, chilli and garlic. Let them sizzle gently for about a minute.
Sprinkle in the spices and let it all sizzle gently for another minute.
Add in the aubergine, courgette, broccoli and cherry tomatoes and toss them well in the spices.
Pour in the stock and stir. It’s ok if the stock doesn’t completely cover the veg. Bring the heat up a little until it’s simmering and then pop the lid on. Let it simmer for about 10 minutes with the lid on, stirring regular.
Take the lid off. The veg should be softened and almost ready. Let it simmer ad reduce for another 5 minutes with the lid off.
Add in the spinach,give it a stir and reduce the heat. Stir in the coconut milk.
Slice the halloumi and add it to a frying pan on high heat. Cook it for a few minutes on each side until golden and crisp. Take it off the heat and slice it into smaller pieces.
Add them to the curry and serve.