Summer Halloumi Curry

Crispy chickpeas and fried halloumi are just the must for this curry. Packed with amazing flavours and texture - just YUM!

Ingredients

Ingredients
Servings:
tbsp
Olive Oil
g
Chickpeas
Zucchini
g
Corn
Shallots
cm
Fresh Ginger
Garlic Clove
tbsp
Yellow Curry Paste
ml
Coconut Milk
full fat
tbsp
Tahini Paste
tbsp
Lemon Juice
tsp
Lemon Zest
g
Halloumi Cheese
g
Rice Noodles
Salt & Pepper to taste
Toppings
Cucumber
Sesame Seeds

Instructions

Preparing In The Kitchen
  1. Drain and wash the corn and chickpeas. Peel and slice the shallots and the garlic. Wash and slice the zucchini. Peel and grate the ginger.
  2. Place the larger pot over medium heat and add 2 tablespoons of olive oil. 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 ½ of chickpeas and reserve for topping.
  3. In the pot, add the zucchini, corn, shallots, garlic, and ginger. Season with salt and pepper. Cook the veggies another 5-10 minutes. Stir in the curry paste and cook for about 1 minute. Add the coconut milk, and the tahini. Stir to combine, bring to simmer over medium heat, cook 5-10 minutes.
  4. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lemon juice and zest.
  5. Meanwhile, cut halloumi in 3-4 slices. Place the pan over medium heat and add 2 tablespoons of olive oil. When the oil shimmers, add the halloumi slices and cook until golden, about 3 minutes per side. Remove from the pan.
  6. Cook the rice noodle according to the package instructions.
  7. To serve, divide the rice noodles among bowls and spoon the curry overtop. Top with halloumi, crispy chickpeas, and cucumbers.

Preparing In The Kitchen
  1. Drain and wash the corn and chickpeas. Peel and slice the shallots and the garlic. Wash and slice the zucchini. Peel and grate the ginger.
  2. Place the larger pot over medium heat and add 2 tablespoons of olive oil. 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 ½ of chickpeas and reserve for topping.
  3. In the pot, add the zucchini, corn, shallots, garlic, and ginger. Season with salt and pepper. Cook the veggies another 5-10 minutes. Stir in the curry paste and cook for about 1 minute. Add the coconut milk, and the tahini. Stir to combine, bring to simmer over medium heat, cook 5-10 minutes.
  4. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lemon juice and zest.
  5. Meanwhile, cut halloumi in 3-4 slices. Place the pan over medium heat and add 2 tablespoons of olive oil. When the oil shimmers, add the halloumi slices and cook until golden, about 3 minutes per side. Remove from the pan.
  6. Cook the rice noodle according to the package instructions.
  7. To serve, divide the rice noodles among bowls and spoon the curry overtop. Top with halloumi, crispy chickpeas, and cucumbers.

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