READY IN: 45mins


  • 14 cup tbsps extra virgin olive oil
  • 4tablespoonsextra virgin olive oil
  • 1 (14 ounce) can chickpeas, drained
  • kosher salt and black pepper
  • 2zucchini or 2 summer squash, diced
  • 2earssweet corn, kernels removed from the cob
  • 1shallot, chopped
  • 1inchfresh ginger, grated
  • 2garlic cloves, minced
  • 1 12 tablespoons yellow curry powder
  • 12 teaspooncayenne pepper (to taste)
  • 1 (14 ounce) can coconut milk
  • 2tablespoonstahini (sesame seed paste)
  • juice and zest from 1/2 lemon
  • 14 cupfresh cilantro, roughly chopped(basil can be used)
  • 8ounceshalloumi cheese, sliced into 1/4 inch pieces(omit if vegan)
  • 2cupscooked basmati rice

    Serving Size: 1 (467) g

    Servings Per Recipe:4

    Calories: 767.5

    Calories from Fat 489 g 64 %

    Total Fat 54.3 g 83 %

    Saturated Fat 23.4 g 117 %

    Cholesterol 0 mg 0 %

    Sodium 333.7 mg 13 %

    Total Carbohydrate63.9 g 21 %

    Dietary Fiber 8.5 g 33 %

    Sugars 4 g 16 %

    Protein 13.6 g 27 %


  • 1. Heat 1/4 cup olive oil in a large pot over medium heat. When the oil shimmers, add the chickpeas and season with salt and pepper. Cook, stirring occasionally until the chickpeas begin to crisp, about 5 minutes. Carefully remove 1/2 cup of chickpeas and reserve for topping, only if desired.
  • 2. To the remaining chickpeas, add the zucchini, corn, shallot, garlic, and ginger. Season with salt and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.
  • 3. Stir in the curry powder and cayenne and cook until fragrant, about 1 minute. Add the coconut milk, 1/3-1/2 cup water, and the tahini. Stir to combine, bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lemon juice and zest, and cilantro.
  • 4. Meanwhile, cook the halloumi. Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 3 minutes per side. Remove from skillet.
  • 5. To serve, divide the rice among bowls and spoon the curry overtop. Top with halloumi, the reserved chickpeas, and cucumbers. Enjoy!
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