This is the perfect recipe when the farmer's market is overflowing with Summer squash. Paired with sweet corn and halloumi, this golden coconut curry is a house favorite.
Serves 4
Golden Coconut Curry with Veggies & Halloumi
Ingredients
1 tablespoon high heat oil like sunflower or canola
1 medium zucchini, sliced
1 Brooklyn Delhi Golden Coconut Curry
3/4 cup fresh corn (shaved from 1 cob)
8 ounces halloumi cheese, cut 1 cm thick slices
coconut milk
salt to taste
Method
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.
For Serving
Rice or Naan
Brooklyn Delhi Tomato or Roasted Garlic Achaar for heat or Mango Chutney for sweet
Crispy chickpeas, store-bought - optional
In this recipe
