Summer Coconut Chickpea Curry with Rice and Fried Halloumi

Make this curry with whatever produce you have on hand. Serve over steamed rice and top with fried halloumi cheese and crispy chickpeas. All you need are pantry ingredients, garden veggies, and 45 mins.

  Summer Coconut Chickpea Curry with Rice and Fried Halloumi

  • 1/4 cup + 4 tablespoons extra virgin olive oil
  • 1 can (14 ounce) chickpeas, drained
  • kosher salt and black pepper
  • 2 zucchini, or summer squash, diced
  • 2 ears sweet corn, kernels removed from the cob
  • 1 shallot, chopped
  • 1 inch fresh ginger, grated
  • 2 cloves garlic, minced or grated
  • 1 1/2 tablespoons yellow curry powder
  • 1/2 teaspoon cayenne pepper, more or less to taste
  • 1 can (14 ounce) coconut milk
  • 2 tablespoons tahini (sesame seed paste)
  • juice and zest from 1/2 a lemon
  • 1/4 cup fresh cilantro, roughly chopped (basil can be used)
  • 8 ounces Halloumi cheese, sliced into 1/4 inch pieces (omit if vegan)
  • 2 cups cooked basmati rice
  • sesame seeds, green onions, and Persian cucumbers, for serving (optional)

  1. Heat 1/4 cup olive oil in a large pot over medium heat. When the oil shimmers, add the chickpeas and season with salt and pepper. Cook, stirring occasionally until the chickpeas begin to crisp, about 5 minutes. Carefully remove 1/2 cup of chickpeas and reserve for topping, only if desired. 
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