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- Rice
- water
- 1 pkgbasmati rice
- salt
- Curry:
- 2 garlic clove
- 2 carrot
- 1 zucchini
- 2 pkghalloumi-type cheese
- 2 tbspoil
- 1 tsp salt
- 1 pkgcurry powder
- 1 pkgdried ginger
- 1 pkgcumin
- 1 pkgtomato purée
- 1 pkgcoconut milk
- 2 dlwater
- 1Cook the rice according to the instructions on the package.
- 2Peel the garlic and finely grate it. Peel, wash, and slice the carrot into thin pieces. Wash and cut the zucchini into cubes.
- 3Cut the halloumi-style cheese into cubes.
- 4Heat oil in a pan over medium-high heat and add the cheese. Fry for 2–3 minutes on each side until golden, then transfer to a plate.
- 5Heat oil in the same pan over medium-high heat. Add the garlic, carrot, and zucchini. Sauté for about 5 minutes, stirring constantly.
- 6Season the vegetables with salt, curry powder, dried ginger, cumin, and tomato paste. Pour in the coconut milk, rinse the package with water and add it to the mixture. Bring to a boil, then simmer on low heat for 8–10 minutes.
- 7Add the fried cheese and heat through briefly.
- 8Serve the curry on plates with rice. Enjoy your meal.
25 min