Ingredients
Scale
- 250g halloumi cheese
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 can (400g) diced tomatoes
- 200ml coconut milk
- Salt and pepper, to taste
- Fresh coriander, for garnish
Instructions
- Cut the halloumi into cubes.
- Heat oil in a pan over medium heat and add chopped onions. Sauté until translucent.
- Add garlic and ginger, cooking for another minute.
- Stir in curry powder and cumin, then add diced tomatoes and coconut milk.
- Bring to a simmer and cook for about 10 minutes.
- Add halloumi cubes and season with salt and pepper.
- Cook for an additional 5-7 minutes until halloumi is warmed through.
- Serve hot, garnished with fresh coriander.
Notes
Feel free to customize with your favorite vegetables or adjust the spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg