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Serves 3-4

  • 1/4 cup + 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
  • Juice and zest from 1/2 a lemon
  • 1/4 cup fresh coriander, roughly chopped (Thai basil can also be used)
  • 180g Pack of Riverina Dairy Haloumi with Chunky Jalapeno, sliced longways into 4-5 pieces
  • 2 cups cooked basmati rice
  • Add sesame seeds, spring onions green part curled, and thinly sliced Lebanese cucumbers, 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 until the chickpeas begin to crisp, about 5 minutes.
    2. Add the zucchini, shallot, garlic, and ginger and cook for 5-10 minutes or until they just begin to soften.
    3. Stir in the curry paste and cook until fragrant, about 1 minute. Add the 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 pan-fry the halloumi pieces in a non-stick pan and cook for about 3 mins 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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