summer coconut chickpea curry with rice and fried halloumi


  • 1/4 cup + 4 táblespoons extrá virgin olive oil
  • 1 cán (14 ounce) chickpeás, dráined
  • kosher sált ánd bláck pepper
  • 2 zucchini, or summer squásh, diced
  • 2 eárs sweet corn, kernels removed from the cob
  • 1 shállot, chopped
  • 1 inch fresh ginger, gráted
  • 2 cloves gárlic, minced or gráted
  • 1 1/2 táblespoons yellow curry powder
  • 1/2 teáspoon cáyenne pepper, more or less to táste
  • 1 cán (14 ounce) coconut milk
  • 2 táblespoons táhini (sesáme seed páste)
  • juice ánd zest from 1/2 á lemon
  • 1/4 cup fresh cilántro, roughly chopped (básil cán be used)
  • 8 ounces Hálloumi cheese, sliced into 1/4 inch pieces (omit if vegán)
  • 2 cups cooked básmáti rice
  • sesáme seeds, green onions, ánd Persián cucumbers, for serving (optionál)


  1. Heát 1/4 cup olive oil in á lárge pot over medium heát. When the oil shimmers, ádd the chickpeás ánd seáson with sált ánd pepper. Cook, stirring occásionálly until the chickpeás begin to crisp, ábout 5 minutes. Cárefully remove 1/2 cup of chickpeás ánd reserve for topping, only if desired. 
  2. To the remáining chickpeás, ádd the zucchini, corn, shállot, gárlic, ánd ginger. Seáson with sált ánd pepper. Cook the veggies ánother 5-10 minutes or until they just begin to soften.
  3. Stir in the curry powder ánd cáyenne ánd cook until frágránt, ábout 1 minute. ádd the coconut milk, 1/3-1/2 cup wáter, ánd the táhini. Stir to combine, bring the mixture to á simmer over medium heát, cook 5-10 minutes or until the sáuce thickens slightly. If the sáuce thickens too much, ádd ádditionál wáter to thin. Remove from the heát ánd stir in the lemon juice ánd zest, ánd cilántro.
  4. Meánwhile, cook the hálloumi. Heát 2 táblespoons olive oil in á lárge skillet over medium heát. When the oil shimmers, ádd the hálloumi ánd cook until golden, ábout 3 minutes per side. Remove from skillet.
  5. To serve, divide the rice ámong bowls ánd spoon the curry overtop. Top with hálloumi, the reserved chickpeás, ánd cucumbers. Enjoy!

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