Calloumi Curry
Serves: 6
Prep time: 20 mins
Cook time: 30 mins
Full Recipe in Details
Ingridients
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (13.5 ounces) coconut milk
- 1/2 cup vegetable broth
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, seeded and diced
- 4 ounces calloumi, diced
- Salt and pepper to taste
- Cooked rice for serving
- Chopped fresh cilantro for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the onion and sauté for 3-4 minutes, or until softened.
- Add the garlic and ginger and cook for an additional 1-2 minutes, or until fragrant.
- Add the curry powder, turmeric, cumin, coriander, and cayenne pepper. Cook for 1-2 minutes, or until fragrant.
- Add the diced tomatoes, coconut milk, vegetable broth, sweet potato, and red bell pepper. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sweet potato is tender.
- Add the calloumi and cook for an additional 5 minutes, or until the calloumi is heated through.
- Season with salt and pepper to taste.
- Serve over cooked rice and garnish with chopped cilantro. Enjoy!
