Preparation
While you're preparing the curry, cook the rice in your rice cooker.
Clean and slice the zucchini. Rinse and spin-dry the spinach. Cut halloumi cheese into large cubes or slices.
Heat 1 tablespoon of butter in a frying pan and add the spinach with the garlic clove. Cook and set aside on a plate.
Heat the remaining butter in the pan, add the sliced zucchini and the few cherry tomatoes. Cook, stirring, for 6 to 8 minutes. Season with salt and pepper and set aside.
Place the cheese cubes in the hot pan and brown on all sides. Season with salt and pepper, sprinkle with curry powder, add the spinach, zucchini and cherry tomatoes and stir.
Pour in the coconut milk and simmer for 10 min.
Serve hot, with rice and your Sigdal gluten-free oat crunchies.
With Sigdal, dare healthy excess!
Chef's tip: you can flavour your curry by adding chopped coriander just before serving!
