The creamiest, easiest, Summer Coconut Chickpea Curry with Rice and cooked Halloumi. create this curry with no matter turn out you've got available. I exploit a mixture of sweet corn, zucchini, coconut milk, creamy paste, lemon, many flavourer, and cayenne for a few heat. Serve over steamed rice and high with cooked halloumi cheese and tender chickpeas. This dish is bedded with flavor and texture, and utterly delicious. All you would like for this instruction square measure larder ingredients, garden veggies, and fewer than forty five minutes.
This curry is created virtually entirely in one pot and comes along very quick.
Start by crisping up some chickpeas. Next, you’ll add altogether the key flavors…shallots, garlic, and many of ginger. Now, supply no matter turn out you've got available. For me, that meant zucchini, corn, bell peppers, eggplant, and cherry tomatoes. However regarding any form of turn out would be nice.
Next to travel in square measure the creamy ingredients, coconut milk and tahini…the key to the present curry. Coconut milk is pretty common in most curry dishes, however paste may be a very little totally different. Honestly, I additional this in on a whim. The thought of super creamy and nutty paste simply measured very delicious. I wasn’t quite certain however it'd truly be tho'. It complete up making the creamiest, heartiest, feeder curry, on the far side smart and totally different too.
If you don’t have paste available, you'll conjointly use creamy paste, cashew butter, or almond butter. Tho' the paste can add a touch totally different flavor, it still are delicious.
Simmer the curry for a couple of minutes to permit all the flavors to fix along. Whereas that’s happening, work on the finishing touches.
Pan-fry some Halloumi cheese. I know, know. Halloumi cheese is Greek, curry is Indian. Yes, I'm admixture cuisines. And yes, I do know a number of you will not be into this. however I’m all concerning it…if it’s smart, it’s good, you know?
Halloumi may be a salty cookery cheese usually utilized in Mediterranean cookery. It’s thus smart once pan-fried and that I love incorporating it into dishes like feeder tacos, peanut noodles, further estival salads, and currently summer curries! It adds nice flavor and texture. It’s what makes this curry very stand out and be simply barely higher than others.
INGREDIENTS :
- 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
- 1/4 cup fresh cilantro, roughly chopped (basil can be used)
- 8 ounces Halloumi cheese, sliced into 1/4 inch pieces (omit if vegan)
- 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
- 2 cups cooked basmati rice
- sesame seeds, green onions, and Persian cucumbers, for serving (optional)
INSTRUCTIONS :
- 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.
- 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.
- 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.
- 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.
- To serve, divide the rice among bowls and spoon the curry overtop. Top with halloumi, the reserved chickpeas, and cucumbers. Enjoy!
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