Summer Coconut Chickpea Curry with Rice and Fried Halloumi.
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Half Baked Harvest · by Tieghan Gerard★ 4.5 (399)

Summer Coconut Chickpea Curry with Rice and Fried Halloumi.

NUTRITION · PER SERVING40M COOK
CAL 41%·PRO 34%
CARBS 66G32% OF CAL
14G FIBER0G ADDED13G INTRINSIC38G OTHER13G TOTAL SUGAR
FAT 59G66% OF CAL
26G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A coconut chickpea curry with summer vegetables, served with rice and topped with crispy fried halloumi and chickpeas. A flexible, pantry-friendly vegetarian curry ready in under an hour.

maincurryshellfishgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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))
PREP
15M
SODIUM
478MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.