Summer Coconut Chickpea Curry with Rice and Fried Halloumi
Vibrant coconut chickpea curry with fluffy rice and crispy fried halloumi—perfect for summer! Easy yet flavorful, this meal offers a balance of sweet, savory, and crunchy textures.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myfoodplans.com.
Cooking tools:
- Dutch oven
- Grater
- Stove
- Saucepan
- Skillet
- Separate skillet
- Chef's knife
- Cutting board
- Fork
- Measuring cup
- Measuring spoon
- Colander
- Wooden spoon
- Dish
- Spatula
- Plate
Ingredients
- 1 cup basmati rice
- 1 tablespoon coconut oil
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/2 cup cilantro, chopped
- 1 block halloumi cheese
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil (for frying)
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