Summer Coconut Chickpea Curry with Rice and Fried Halloumi.

Bahan-bahan (4 porsi)

• 1/4 cup + 4 tablespoons extra virgin olive oil
• 1 can (14 ounce) chickpeas, drained
• kosher salt and black pepper
• 2 zucchini, or summer squash, diced
• 2 ears sweet corn, kernels removed from the cob
• 1 shallot, chopped
• 1 inch fresh ginger, grated
• 2 cloves garlic, minced or grated
• 1 1/2 tablespoons yellow curry powder
• 1/2 teaspoon cayenne pepper, more or less to taste
• 1 can (14 ounce) coconut milk
• 2 tablespoons tahini ((sesame seed paste))
• juice and zest from 1/2 a lemon
• 1/4 cup fresh cilantro, roughly chopped ((basil can be used))
• 8 ounces Halloumi cheese, sliced into 1/4 inch pieces ((omit if vegan))
• 2 cups cooked basmati rice
• sesame seeds, green onions, and Persian cucumbers, for serving ((optional))