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Caribbean Tangy Halloumi Curry
A tangy Caribbean-style halloumi curry with sweet potato and scotch bonnet pepper, finished with allspice, coconut milk and thyme, served over fried plantain.
Ingredients
Instructions
Slice the halloumi and simmer it over medium-high heat until well browned, about 7 minutes.
Add the sweet potato and scotch bonnet pepper, cooking until softened, about 6 minutes.
Stir in the allspice, coconut milk and thyme for 2 minutes.
Fry the plantain separately until golden.
Let everything simmer for about 5 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the fried plantain, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
