Summer Coconut Chickpea Curry With Rice And Fried Halloumi. Recipe
Recipe By HalfBaked Harvest
Make this curry with whatever produce you have on hand. Serve over steamed rice and top with fried halloumi cheese and crispy chickpeas. All you need are pantry ingredients, garden veggies, and 45 mins.
Ingredients For Summer Coconut Chickpea Curry With Rice And Fried Halloumi. Recipe
0.25 tablespoon Cup + 4 extra virgin olive oil
1 can 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
1.5 tablespoon Yellow Curry Powder
0.5 teaspoon Cayenne pepper, more or less to taste
1 can Coconut milk
2 tablespoon Tahini
0.5 Juice and zest from a lemon
0.25 cup Fresh cilantro, roughly chopped
8 inch Ounces halloumi cheese, sliced into 1/4 s
2 cup Cooked basmati rice
Sesame seeds, green onions, and persian cucumbers, for serving
Nutrition value
196
calories per serving
17 g Fat2 g Protein11 g Carbs3 g FiberOther
Current Totals
17 g Fat
2 g Protein
11 g Carbs
3 g Fiber
MacroNutrients
Carbs
11 g
Protein
2 g
Fiber
3 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
21 mg
Iron
1 mg
Vitamin A
49 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
27 mcg
Vitamin B12
0 mcg
Vitamin C
14 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
22 mg
Manganese
1 mg
Phosphorus
44 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
