- 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.
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!
This Recipe adapted from 👉 👉 👉 Click Here