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Summer Vegetarian Curry with Halloumi

Course Main Course
Cuisine Asian
Keyword stew, vegetarian
Total Time 45 minutes
Servings 6
Author Christine Ma


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


  • 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


  • 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.