By
Infosia
Minggu, 18 Agustus 2019
The creamiest, easiest, Summer Coconut Chickpea Curry with Rice and Fried Halloumi. Make this curry with no matter produce you’ve got on hand. I use a combination of candy corn, zucchini, coconut milk, creamy tahini, lemon, lots of curry powder, and cayenne for some heat. Serve over steamed rice and higher with fried halloumi cheese and crispy chickpeas. This dish is layered with taste and texture, and fully delicious. All you want for this recipe are pantry ingredients, lawn veggies, and so much lower than 45 minutes.
overhead picture of Summer Coconut Chickpea Curry with Rice and Fried Halloumi
Starting the week off with a tremendous healthy, meatless Monday recipe that’s filling, summery, and delicious. I recognise that’s rather a excellent deal to stay up to, but this recipe does!
After a four day weekend, I might well no longer assume of a higher recipe to share. If you spent the weekend like my family, you’ve got been outside, grilling, sipping on cocktails, and consuming lots of delicious…authentic Costa Rican dishes. Ok, so perhaps you didn’t spend your lengthy vacation fairly the method we did. You would possibly have swapped the Costa Rican dishes for BBQ, corn, potatoes, and hopefully lots of ice cream too.
That’s all great, but today’s recipe is just a bit summer season “reset”. Don’t fear though, it’s so good, and the truth is tremendous comforting as well. Enter on this delicious summer season curry that’s (almost) vegan, tremendous luscious, creamy, filled with lawn produce, easy, and all round healthy.
overhead picture of Summer Coconut Chickpea Curry in skillet
Here’s the details.
This curry is made nearly totally in ONE pot and comes collectively truly fast.
Start by crisping up some chickpeas. Next, you’ll upload in all of the essential flavors…shallots, garlic, and lots of ginger. Now, toss in no matter produce you’ve got on hand. For me, that intended zucchini, corn, bell peppers, eggplant, and cherry tomatoes. But simply about any sort of produce may possibly be great.
Next to cross in are the creamy ingredients, coconut milk and tahini…the key to this curry. Coconut milk is lovely ordinary in most curry dishes, but tahini is just a bit different. Honestly, I introduced this in on a whim. The concept of tremendous creamy and nutty tahini simply sounded truly delicious. I wasn’t fairly certain the method it will the truth is be though. It ended up creating the creamiest, heartiest, vegetarian curry, past nice and other too.
If you don’t have tahini on hand, you might well also use creamy peanut butter, cashew butter, or almond butter. Though the peanut butter will upload just a bit other flavor, it nonetheless shall be delicious.
overhead near up picture of Summer Coconut Chickpea Curry with Rice and Fried Halloumi
Simmer the curry for a couple of minutes to permit all of the flavors to mend together. While that’s happening, work at the finishing touches.
Pan-fry some Halloumi cheese. I know, know. Halloumi cheese is Greek, curry is Indian. Yes, I am blending cuisines. And yes, I recognise a few of you would possibly no longer be into this. But I’m all about it…if it’s good, it’s good, you know?
Halloumi is a salty grilling cheese normally utilized in Mediterranean cooking. It’s so nice whilst pan-fried and I love incorporating it into dishes like vegetarian tacos, peanut noodles, additional summery salads, and now summer season curries! It provides vast taste and texture. It’s what makes this curry truly stand out and be purely a contact higher than others.
And honestly, what’s higher than pan-fried cheese? Not much.
overhead picture of Summer Coconut Chickpea Curry with Rice and Fried Halloumi with arms on bowl and spoon in bowl
I desire to serve the curry over steamed rice and higher with contemporary cilantro and truly thinly sliced cucumbers.
So rather a excellent deal color. So rather a excellent deal flavor. Incredibly healthy. And so, so, SO GOOD!
Oh, and speedy and simple too.
I mean, come on, you gotta agree…Best Monday Recipe!
overhead picture of Summer Coconut Chickpea Curry with Rice and Fried Halloumi with spoon in bowl
If you make this summer season coconut chickpea curry with rice and fried halloumi, be certain to go away a remark and/or provide this recipe a rating! Above all, I love to pay attention from you guys and at all times do my greatest to reply to every and each one comment. And of course, in case you do make this recipe, don’t overlook to tag me on Instagram! Looking by means of the photographs of recipes you all have made is my favorite!
summer coconut chickpea curry with rice and fried halloumi.
Make this curry with no matter produce you’ve got on hand. Serve over steamed rice and higher with fried halloumi cheese and crispy chickpeas. All you want are pantry ingredients, lawn veggies, and 45 mins.
INGREDIENTS
1/4 cup + four tablespoons additional virgin olive oil
1 can (14 ounce) chickpeas, drained
kosher salt and black pepper
2 zucchini, or summer season squash, diced
2 ears candy corn, kernels eliminated from the cob
1 shallot, chopped
1 inch contemporary ginger, grated
2 cloves garlic, minced or grated
1 1/2 tablespoons yellow curry powder
1/2 teaspoon cayenne pepper, additional or so much 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 contemporary cilantro, roughly chopped (basil might be used)
8 ounces Halloumi cheese, sliced into 1/4 inch items (omit if vegan)
2 cups cooked basmati rice
sesame seeds, inexperienced onions, and Persian cucumbers, for serving (optional)
INSTRUCTIONS
1. Heat 1/4 cup olive oil in a big pot over medium heat. When the oil shimmers, upload the chickpeas and season with salt and pepper. Cook, stirring occasionally till the chickpeas start to crisp, about 5 minutes. Carefully take away 1/2 cup of chickpeas and reserve for topping, purely if desired.
2. To the ultimate chickpeas, upload the zucchini, corn, shallot, garlic, and ginger. Season with salt and pepper. Cook the veggies one other 5-10 minutes or till they simply start to soften.
3. Stir within the curry powder and cayenne and prepare dinner till fragrant, about 1 minute. Add the coconut milk, 1/3-1/2 cup water, and the tahini. Stir to combine, convey the combination to a simmer over medium heat, prepare dinner 5-10 minutes or till the sauce thickens slightly. If the sauce thickens too much, upload additional water to thin. Remove from the warmth and stir within the lemon juice and zest, and cilantro.
4. Meanwhile, prepare dinner the halloumi. Heat 2 tablespoons olive oil in a big skillet over medium heat. When the oil shimmers, upload the halloumi and prepare dinner till golden, about 3 minutes per side. Remove from skillet.
5. To serve, divide the rice amongst bowls and spoon the curry overtop. Top with halloumi, the reserved chickpeas, and cucumbers.
