Summer Coconut Chickpea Curry with Rice and Fried Halloumi

halfbakedharvest.com

Kate Alexander

¼ 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 ½ tablespoons yellow curry powder

½ teaspoon cayenne pepper, more or less to taste

1 can (14 ounce) coconut milk

2 tablespoons tahini (sesame seed paste)

juice and zest from ½ a lemon

¼ cup fresh cilantro, roughly chopped (basil can be used)

8 ounces Halloumi cheese, sliced into ¼ inch pieces (omit if vegan)

2 cups cooked basmati rice

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

Directions at halfbakedharvest.com

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