I know people are counting down the days until pumpkin spice lattes come back around but I'm still enjoying all the summer produce. Yup, you can still find me at the market buying all the stone fruits, zucchini, and tomatoes. You have to enjoy them at their best, right? Well, today's recipe does just that. This summer vegetarian curry combines the season's best produce to create a delicious and satisfying curry. The caramelized pineapple and curry spiced halloumi don't hurt either.
Summer Vegetarian Curry with Halloumi
Ingredients
Vegetarian curry
- 6 shallots peeled and chopped
- 4 garlic cloves minced
- 1 tablespoon minced ginger
- 1 fresno chopped
- 1 tablespoon curry powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 medium potatoes peeled and chopped into ½-inch cubes
- 2 cups vegetable stock
- 1 large zucchini halved and sliced into ¼ thick slices
- 2 ears of corn
- 1 ½ cups coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- salt and pepper
- ¼ cup chopped cilantro
- ¼ cup chopped basil
Toppings
- 4 tablespoons oil divided
- 4 ounces sliced pineapple
- 8 ounces halloumi
- 1 teaspoon curry powder
- ½ teaspoon cayenne
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Heat remaining 2 tablespoons oil in a large pot over medium heat. Add shallots and cook until golden brown, about 6-7 minutes. Add garlic, ginger, fresno, curry powder, coriander, and cumin, and saute for 1 minute. Add potatoes and vegetable stock and bring to a boil. Cover pot, reduce heat to low, and continue to simmer for 10 minutes.
- Remove lid and add zucchini, corn, and coconut milk to pot. Increase heat to medium and bring to a simmer. Cook until potatoes and zucchini are tender, about 7-8 minutes. Season curry with soy sauce, honey, lime juice, salt, and pepper.
- While curry is cooking, prepare toppings. Heat 1 tablespoon oil in a large saute pan over medium heat. Arrange pineapple in an even layer in pan and cook until lightly charred on both sides, about 7 minutes. Remove pineapple and set aside.
- Slice halloumi into bite-size pieces and toss with 1 tablespoon oil, curry powder, ½ teaspoon black pepper, and ¼ teaspoon salt. Heat the same pan over medium heat and cook halloumi until golden brown, about 5 minutes. Remove from heat and set aside.
- Portion curry into bowls and top with halloumi and charred pineapple. Sprinkle chopped cilantro and basil on top and serve with rice.
**Helpful tips and common mistakes
What do you get when you combine juicy corn kernels with hearty potatoes, sweet zucchini, curry spiced halloumi, and caramelized pineapple? A bowl of deliciousness, that's what. This summer vegetarian curry has it all and it's so easy to throw together.
I wanted to use zucchini and corn to add sweet elements to the curry but you can modify the recipe according to what produce is available. Carrots, sweet potato, peas, and even yellow squash would all work great with this dish.
To make the curry, first, saute the aromatics and spices. We want to release as much flavor as possible so you want to saute the ginger, garlic, and shallots until softened.
Add the potatoes to the pot, tossing everything to combine. Since potatoes take the longest to cook out of all the vegetables, we're going to cook them first.
Add the vegetable stock and bring it to a boil. Cover the pot, reduce the heat and simmer for 10 minutes. We're going to keep cooking the curry so we don't want to fully cook the potatoes.
Next, add the zucchini, corn, and coconut milk to the curry. Continue to simmer until all of the vegetables are cooked, about 7-8 minutes.
Season the summer vegetarian curry with soy sauce, lime juice, honey, salt, and pepper.
While the curry is simmering, prepare the toppings. I absolutely love cooked pineapple, even more so than fresh. When you sear pineapple, it becomes intensely rich and sweet. What could be better than to finish the summer vegetarian curry with little bites of caramelized pineapple?
Slice the pineapple into bite-size pieces and cook it in the pan until charred on both sides. You can also grill the pineapple as well.
To make sure this dish is hearty enough, we're going to also add curry spiced halloumi. Season the halloumi and cook it in the same pan until it's beautifully golden brown.
Top the curry with fresh herbs, charred pineapple, and curry halloumi. Serve it with steamed rice and extra lime wedges on the side.
This summer vegetarian curry checks off all the boxes. It's sweet and savory yet doesn't feel heavy. My idea of a great weeknight meal!
For more curry inspiration check out this saffron meatball korma!
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