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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Coconut Chickpea Curry with Fried Halloumi Recipe

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This recipe for Coconut Chickpea Curry with Fried Halloumi is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c + 4T olive oil
14 oz chickpeas, drained
Salt and pepper
2 zucchini diced
2 ears corn removed from cob
1 shallot chopped
1 inch ginger grated
2 cloves garlic minced
1 1/2 T yellow curry powder
1/2 t cayenne
14 oz coconut milk
2 T tahini
1/2 lemon zest and juice
1/4 c cilantro or basil chopped
8 oz Halloumi sliced 1/4 in pieces
2 c cooked basmati rice
Sesame seeds, green onions, persian cucumbers
Directions:
Directions:
Heat 1/4 c oil in lg pot over med heat. When shimmers, add chickpeas and season with salt ant pepper. Cook until begin to crisp about 5 min. Can also do in air fryer or over. Reserve 1/2 c of chickpeas for topping.
To remaining chickpeas add zucchini, corn, shallot, garlic, ginger. Season with salt and pepper. Cook another 5-10 min or until they just begin to soften.
Stir in curry and cayenne and cook about a minute. Add milk, 1/3-1/2 c water, and tahini. Stir and bring to simmer over med heat and cook 5-10 min. Remove from heat and add lemon juice and zest and herbs.
To cook Halloumi: can air fry. Or heat 2 T olive oil in lg skillet over med heat and cook cheese til golden about 3 min each side.
To serve, divide rice among bowls and spoon curry over. Top with Halloumi, reserved chickpeas, and toppings.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Nod to Half Baked Harvest

 

 

 

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