Golden Coconut Curry with Veggies & Halloumi
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add zucchini coins. Saute until tender and cooked through. Season with salt.
Add 1 jar of Brooklyn Delhi Golden Coconut Curry. Fill jar with 1 cup coconut milk, cap it and shake it up. Add it to the pan with corn and simmer until vegetables are tender and cooked through.
Heat a non-stick frying pan on medium heat. Layer in the halloumi slices. Cook until both sides are browned, about 2-4 minutes minutes total.