1 tablespoon high heat oil like sunflower or canola
1 medium zucchini, sliced
3/4 cup fresh corn (shaved from 1 cob)
8 ounces halloumi cheese, cut 1 cm thick slices
salt to taste
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.
Serve curry over rice. Layer on halloumi on each bowl. For heat or sweet, add a spoon of Brooklyn Delhi Tomato Achaar, Roasted Garlic Achaar or Mango Chutney. Add optional crispy chickpeas on top.
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