Summer Coconut Chickpea Curry with Rice and Fried Halloumi.

The creamiest, easiest, Summer Coconut Chickpea Curry with Rice and Fried Halloumi. Make this curry with whatever produce you have on hand. I use a mix of sweet corn, zucchini, coconut milk, creamy tahini, lemon, plenty of curry powder, and cayenne for some heat. Serve over steamed rice and top with fried halloumi cheese and crispy chickpeas. This dish is layered with flavor and texture, and completely delicious. All you need for this recipe are pantry ingredients, garden veggies, and less than 45 minutes.

Starting the week off with a super healthy, meatless Monday recipe that’s filling, summery, and delicious. I know that’s a lot to live up to, but this recipe does!

After a 4 day weekend, I could not think of a better recipe to share. If you spent the weekend like my family, you were outside, grilling, sipping on cocktails, and eating plenty of delicious…authentic Costa Rican dishes. Ok, so maybe you didn’t spend your long holiday quite the way we did. You may have swapped the Costa Rican dishes for BBQ, corn, potatoes, and hopefully plenty of ice cream too.

That’s all great, but today’s recipe is a little summer “reset”. Don’t worry though, it’s so good, and actually super comforting as well. Enter in this delicious summer curry that’s (almost) vegan, super luscious, creamy, full of garden produce, easy, and all around healthy.

Here’s the details.

This curry is made almost entirely in ONE pot and comes together really fast.

Start by crisping up some chickpeas. Next, you’ll add in all the major flavors…shallots, garlic, and plenty of ginger. Now, toss in whatever produce you have on hand. For me, that meant zucchini, corn, bell peppers, eggplant, and cherry tomatoes. But just about any type of produce would be great.

Next to go in are the creamy ingredients, coconut milk and tahini…the key to this curry. Coconut milk is pretty common in most curry dishes, but tahini is a little different. Honestly, I added this in on a whim. The thought of super creamy and nutty tahini just sounded really delicious. I wasn’t quite sure how it would actually be though. It ended up creating the creamiest, heartiest, vegetarian curry, beyond good and different too.

If you don’t have tahini on hand, you could also use creamy peanut butter, cashew butter, or almond butter. Though the peanut butter will add a little different flavor, it still will be delicious.

Simmer the curry for a few minutes to allow all the flavors to mend together. While that’s happening, work on the finishing touches.

Pan-fry some Halloumi cheese. I know, know. Halloumi cheese is Greek, curry is Indian. Yes, I am mixing cuisines. And yes, I know some of you may not be into this. But I’m all about it…if it’s good, it’s good, you know?

Halloumi is a salty grilling cheese commonly used in Mediterranean cooking. It’s so good when pan-fried and I love incorporating it into dishes like vegetarian tacos, peanut noodles, extra summery salads, and now summer curries! It adds great flavor and texture. It’s what makes this curry really stand out and be just a touch better than others.

And honestly, what’s better than pan-fried cheese? Not much.

I like to serve the curry over steamed rice and top with fresh cilantro and really thinly sliced cucumbers.

So much color. So much flavor. Incredibly healthy. And so, so, SO GOOD!

Oh, and fast and easy too.

I mean, come on, you gotta agree…Best Monday Recipe!

If you make this summer coconut chickpea curry with rice and fried halloumi, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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