Tuesday 20 February 2018

Indy Power: Sunshine and spice


Halloumi curry
Halloumi curry

Warm up those cool summer evenings with this fragrant curry using seasonal vegetables.


Curry is usually considered quite a wintry dish but with Irish weather, we have plenty of opportunity to curl up with a bowl all year round. This curry is full of summer vegetables and is super fragrant but not too hot. The kick of the ginger is the perfect complement to the salty halloumi.

Serves 4. Gluten-free


3 cloves garlic, minced

Thumb-size piece of fresh ginger

½ red chilli

2 tbsp coconut oil

2 tsp turmeric

1 tsp cumin

½ tsp ground coriander

1 aubergine, cubed

2 courgettes, chopped

250g broccoli

Handful of cherry tomatoes

500ml stock

2 large handfuls of spinach

200ml coconut milk

250g halloumi


Peel and finely chop the garlic and ginger. Finely chop the chilli.

Add the coconut oil to a medium pot on medium heat. When it's melted, add the ginger, chilli and garlic. Let them sizzle gently for about a minute.

Sprinkle in the spices and let it all sizzle gently for another minute.

Add in the aubergine, courgettes, broccoli and tomatoes, and toss them well.

Pour in the stock and stir. It's okay if the stock doesn't completely cover the veg. Bring the heat up a little until it's simmering and then pop the lid on. Simmer for 10 minutes with the lid on, stirring regularly.

Take the lid off. The veg should be softened. Let it simmer and reduce for another 5 minutes with the lid off.

Add in the spinach, give it a stir and reduce the heat. Stir in the coconut milk.

Slice the halloumi and add it to a frying pan on high heat. Cook it for a few minutes on each side until golden and crisp. Take it off the heat and slice it into smaller pieces.

Add the halloumi to the curry and serve.


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