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​Summer coconut chickpea curry with rice and fried halloumi.

Serves 4


Ingredients

  • 1/4 cup + 4 tablespoons olive oil
  • 1 can chickpeas, drained
  • Salt and pepper
  • 2 zucchini, or courgettes cubed
  • 1 red capsicum, diced
  • ½ can of corn kernels, drained
  • 1 spring onion, chopped
  • 1 teaspoon of ginger, minced
  • 1 teaspoon of garlic, minced
  • 1 – 1 ½ tablespoons curry powder (to taste more or less)
  • 1/2 teaspoon red flake pepper (cayenne) (to taste more or less)
  • 1 can coconut milk
  • 2 tablespoons tahini (sesame seed paste)
  • ½ Lemon juice and zest from 1/2 a lemon
  • 1/4 cup fresh coriander, roughly chopped (basil can be used)
  • 240g of Halloumi cheese, sliced into 1/4 inch pieces
  • 2 cups cooked basmati rice
image of ​Summer coconut chickpea curry with rice and fried halloumi.

Method

  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 capsicum, onion, 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 coriander.
  4. Meanwhile, cook the halloumi. Heat oil or butter 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!
  6. VARIATIONS: Use any veges that are in season. Peas, Beans etc . Winter veges like kumera and carrots would be perfect too!