Summer Coconut Chickpea Curry with Rice and Fried Halloumi.

Name: Summer Coconut Chickpea Curry with Rice and Fried Halloumi.
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 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))

"The creamiest, easiest, Summer Coconut Chickpea Curry with Rice and Fried Halloumi...all you need are pantry ingredients, garden vegetables, and 45 minutes...."

INGREDIENTS

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1/4 cup + 4 tablespoons extra virgin olive oil

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1 can (14 ounce) chickpeas, drained

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kosher salt and black pepper

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2 zucchini, or summer squash, diced

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2 ears sweet corn, kernels removed from the cob

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1 shallot, chopped

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1 inch fresh ginger, grated

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2 cloves garlic, minced or grated

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1 1/2 tablespoons yellow curry powder

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1/2 teaspoon cayenne pepper, more or less to taste

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1 can (14 ounce) coconut milk

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2 tablespoons tahini ((sesame seed paste))

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juice and zest from 1/2 a lemon

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1/4 cup fresh cilantro, roughly chopped ((basil can be used))

•

8 ounces Halloumi cheese, sliced into 1/4 inch pieces ((omit if vegan))

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2 cups cooked basmati rice

•

sesame seeds, green onions, and Persian cucumbers, for serving ((optional))

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