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Serves 3-4

  • 1/4 cup plus 4 tablespoons extra virgin olive oil
  • 1 can chickpeas, drained
  • Salt and black pepper
  • 2 zucchinis, diced
  • 1 shallot, chopped (reserve green ends for garnish)
  • 3cm knob of fresh ginger, grated
  • 2 cloves garlic, minced or grated
  • 1 1/2 tablespoons green curry paste
  • 1 can coconut milk
  • 1/2 lemon, juice and zest
  • 1/4 cup fresh coriander, roughly chopped (Thai basil can also be used)
  • 180g Riverina Dairy Haloumi with Chunky Jalapeno, sliced longways into 4-5 pieces
  • 2 cups basmati rice, cooked
  • Spring onions, green part curled, for serving (optional)
  • Lebanese cucumbers, thinly sliced, for serving (optional)

Green Chickpea Curry with Jalapeño Haloumi

    1. Heat 1/4 cup olive oil in a large pot over medium heat. Add the chickpeas stirring occasionally for 5 minutes or until the chickpeas begin to crisp.
    2. Add zucchini, shallot, ginger and garlic and cook for 5-10 minutes or until they just begin to soften.
    3. Stir in the curry paste and cook for a minute until fragrant. Add coconut milk and 1/2 cup water. Stir to combine and simmer for 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 coriander.
    4. Meanwhile, in a non-stick pan fry the haloumi pieces for about 3 minutes each side until golden.
    5. Divide the cooked rice among bowls and spoon over the curry. Top with haloumi, thinly sliced cucumbers and shallot garnish.
Green Chickpea Curry with Jalapeño Haloumi
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