halfbakedharvest4.5
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.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●bowl
📝 Preparation Steps
1
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. 2. To the remaining chickpeas, add the zucchini, corn, shallot, garlic, and ginger. Season with salt and pepper. Cook the veggies another ⏱️ 5-10 minutes or until they just begin to soften.3. Stir in the curry powder and cayenne and cook until fragrant, about ⏱️ 1 minute. Add the coconut milk, 1/3-1/2 cup water, and the tahini. Stir to combine, bring the mixture to a simmer over medium heat, cook ⏱️ 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lemon juice and zest, and cilantro.4. Meanwhile, cook the halloumi. Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about ⏱️ 3 minutes per side. Remove from skillet. 5. To serve, divide the rice among bowls and spoon the curry overtop. Top with halloumi, the reserved chickpeas, and cucumbers. Enjoy!
(14 ounce) chickpeas, drained1 canzucchini, or summer squash, diced2(14 ounce) coconut milk1 cangarlic, minced or grated2 clovestahini (sesame seed paste)2 tablespoons
Nutrition Facts
calories
1225 kcal
serving Size
1 serving
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