Mildly Spiced Curry with Halloumi Cheese and Rice

Peel and chop the garlic cloves. Peel and grate the ginger. Peel, rinse, and slice the carrots into thin slices. Rinse and dice the zucchini.

Cube the halloumi cheese.

Bring water to a boil for the rice. Cook the rice according to the package instructions.

Heat a large frying pan and add oil. Fry the halloumi cubes on the hot pan until golden. Remove the fried cheese and set aside.

Reheat the same pan with oil. Add the garlic, ginger, carrots, and zucchini. Fry for about 5 minutes, stirring continuously.

Season the vegetables with salt, curry powder, cumin, tomato puree, and white wine vinegar. Pour in the coconut milk, rinse the container with water, and add the water to the sauce. Bring to a boil and simmer on low heat for about 8-10 minutes.

Stir the halloumi cheese into the curry and heat quickly to a boil.

Serve the curry with rice.