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Summer Coconut Chickpea Curry with Rice and Fried Halloumi

Tieghan, Half Baked Harvest
  • minutes
  • Serves

INGREDIENTS

1 can

Chickpeas

1/4 cup

Cilantro, fresh

2 cloves

Garlic

1

inch Ginger, fresh

1/2

Lemon, juice and zest from

1

Shallot

2

ears Sweet corn

2

Zucchini

1 can

Coconut milk

2 tbsp

Tahini

2 cups

Basmati rice, cooked

1/2 tsp

Cayenne pepper

1 1/2 tbsp

Curry powder, yellow

1

Kosher salt and black pepper

1

Sesame seeds

1/2 cup

Olive oil, extra virgin

8 oz

Halloumi cheese