Summer Vegetarian Curry with Halloumi
Servings 6
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.
