Curry at Butternut, Chickpea and Grilled Halloumi
For 4 people
TIME
Preparation :
15 minutes
Cooking :
35 minutes
DIFFICULTY
COST
Ingredients
- 800 g of butternut
- 400 g cooked chickpeas
- 250 g of halloumi (goat milk cheese and sheep)
- 1 onion
- 3 garlic cloves
- 4 cm fresh ginger
- 2 tbsp. ground curry 800 ml of coconut milk
- 2 tbsp. Tahini (sesame seed puree)
- The juice of 1 lime
- 6 g fresh coriander
- Olive oil
- Salt, pepper.
Preparation
- Peel and chop the onion and garlic. Peel and cut the butternut into cubes. Pour 3 tbsp. olive oil in a saucepan.
- Add Chickpeas and bring it back to 5-6 min oil. over medium-sided fire. Salt, pepper.
- Remove Half of the chickpeas of the pan and reserve them.
- Add In the pan the onion, garlic, butternut and grated ginger. Mix and cook for 5 min. over medium heat. Add the curry, mix and continue cooking for 1 min. Add the coconut milk, 240 ml of water and the Tahini. Cook over medium heat for 20-25 min, mixing regularly. Salt, pepper. Add the lemon juice at the end of cooking.
- During This time, cut the halloumi into slices, then grill them 2-3 min. In a slightly oiled pan.
- Pour Curry on plates, add the halloumi, reserved chickpeas and fresh coriander. Serve with rice.
