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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.

overhead photo of Summer Coconut Chickpea Curry with Rice and Fried Halloumi

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.

overhead photo of Summer Coconut Chickpea Curry in skillet

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.

overhead close up photo of Summer Coconut Chickpea Curry with Rice and Fried Halloumi

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.

overhead photo of Summer Coconut Chickpea Curry with Rice and Fried Halloumi with hands on bowl and spoon in bowl

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!

overhead photo of Summer Coconut Chickpea Curry with Rice and Fried Halloumi with spoon in bowl

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!

Watch the How To Video:

Summer Coconut Chickpea Curry with Rice and Fried Halloumi.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Calories Per Serving: 530 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Heat 1/4 cup olive oil in a large pot over medium heat. When the oil shimmers, add the chickpeas and season with salt and pepper. Cook, stirring occasionally until the chickpeas begin to crisp, about 5 minutes. Carefully remove 1/2 cup of chickpeas and reserve for topping, only if desired. 
    2. To the remaining chickpeas, add the zucchini, corn, shallot, garlic, and ginger. Season with salt and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.
    3. Stir in the curry powder and cayenne and cook until fragrant, about 1 minute. Add the coconut milk, 1/3-1/2 cup water, and the tahini. Stir to combine, bring the mixture to a simmer over medium heat, cook 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 cilantro.
    4. Meanwhile, cook the halloumi. Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 3 minutes per side. Remove from skillet.
    5. To serve, divide the rice among bowls and spoon the curry overtop. Top with halloumi, the reserved chickpeas, and cucumbers. Enjoy!

horizontal photo of Summer Coconut Chickpea Curry with Rice and Fried Halloumi

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  1. 5 stars
    This is such a delicious recipe and great to bring to vegan/vegetarian families for new babies, etc. It is on regular rotation at our house and my toddler will even eat it. Win!!

  2. 5 stars
    Made this one last night, a really lovely veggie curry, where you rejoice in the veg and chickpeas, rather than missing the meat. It’s great with or without the tahini. Thank you. Xx

  3. 5 stars
    Really great flavor and so easy. We replace the halloumi with diced tofu to make it even more simple. Thanks for another great recipe!!

    1. Hey Alison,
      Happy Labor Day!🇺🇸 Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  4. 5 stars
    Oh my goodness this was so delicious! Perfect for late rainy summer day. I made everything as directed though had to omit the halloumi because I can’t seem to find it locally. For my boys, I threw in some chicken tenders that I cooked in the curry and cayenne. Everyone loved it, even those who always turn their nose up at zucchini and squash. Thanks again for quick, healthy and delicious dinner!

    1. Hey Anderson,
      Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! xxTieghan

  5. 5 stars
    This is a staple dish in our household! We love it! We switch up the veggies sometimes or add more to what is listed just because we make it often. When we want more of a soup, I add another can of coconut milk and a touch more curry paste (ran out of the yellow curry powder but paste works too!). When we want it thicker to pour over rice, we go with just the one can. Take her recommendation and add the cucumber! We also add a touch of the garlic sauce from Trader Joe’s on top to dip the cucumber into. This curry is a whole lot of yum. Oh and we switch up the curry flavor we use. Usually we do green but sometimes we are in the mood for yellow. Enjoy!

    1. Hey Cassie,
      Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan

  6. 4 stars
    I made this! Including the homemade naan and it was delish! I just wished for more sauce – so next time I’ll make add more of the liquids! It was a hit. Loved the halloumi.

    1. Hey Kristy,
      Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Have a wonderful weekend☀️ xTieghan

    1. Hey Jay,
      I added a drizzle of olive oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. I am curious about this recipe. When I imported it into My Fitness Pal and used a light coconut milk and cut the Halloumi to 4 oz, the calorie count is 844 calories per serving. How are you only getting 530 kcal? Thanks!

    1. Hey Susan,
      The calorie count is only an estimate based off of our online calculator:) Please let me know if you have any other questions! xTieghan

  8. 5 stars
    Delicious and easy! I left out Tahini and didn’t miss it. Great summer dish will double halloumi next time. Your indian and Thai-inspired recipes are always THE BEST

  9. 5 stars
    Love this recipe! It’s one we keep on rotation for weeknights. It’s delicious as is. When I want it to be a tad lighter I cut down on some of the oil and skip the halloumi. Added bonus that we get to keep the recipe during Veganuary (now an annual tradition)!

  10. 4 stars
    Tasted different from what I had in mind but still just the right thing to feel a bit lighter after a week of eating trash.

    1. Hey Dan,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

    1. Hey Juliana,
      Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan

  11. 5 stars
    Absolutely delicious! Made it with green curry paste instead of curry powder and it worked out great.

    1. Hey Nora,
      Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan

  12. 5 stars
    THIS!!! I love this dish so much. Thank you for creating this. My husband raved about it and said its his new favorite dish and I have to agree.

    1. If I only have a can of “light coconut milk” can i still use that and just skip the addition of the water that goes in at the same time? Thanks! Looks great!

      1. Hey Steph,
        Lite coconut milk will be just fine to use. I hope you love the recipe, please let me know if you give it a try! xTieghan

  13. 5 stars
    We love curry! This one is amazing. It’s packed with all our favorite veggies and flavors and super easy! The halloumi was such a creative and perfect addition. Thanks for another flavor packed recipe!

  14. 5 stars
    This curry is summer or winter comfort food. I only had enough for half the recipe and no cilantro or tahini. It turned out deliciously. I can’t wait to try it again with all the ingredients, but if you don’t have them all either, don’t let that stop you. So tasty. I think it’ll taste great w carrots and mushrooms too. It’s great for cleaning out the fridge or eating from your pantry.

    1. Hey Kate,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  15. 5 stars
    This is such a simple yet effective recipe! I cooked for my partner the other day (usually he cooks for us) and told him I’m not to be bothered while preparing this meal. He was excited and with each new flavor added to the pot, couldn’t stop telling me “oh it smells too good” – total win! We enjoyed the halloumi but honestly, the curry stands on its own. Thank you for a new weeknight staple!!

  16. This was delicious and easy to whip up for lunch! The addition of the tahini is genius. It creates the creamiest texture for the curry!

    1. Hey Lesa,
      I really like to get some of my most fun dishes and spoons from antique stores! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. 5 stars
    Delicious, flavorful and uncomplicated. I found the tahini added a nice earthy flavor/touch. I omitted the corn and added more curry and hot chili paprika powder to my liking. I never make asian food because I can’t ever seem to produce that robust flavor, but this has changed the game :-). I will definitely be cooking this dish again. Thank you for the recipe.

    1. Thank you so much Diana! I am really glad this turned out so well for you! I hope you continue to enjoy my recipes and blog! xTieghan

  18. Hi,
    The recipe looks delicious! I am wondering if you double the recipe, would you double everything including spices and seasonings?

    1. Hey Lee Ann,
      Yes if you want to double, I would recommend doubling each ingredient. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. 5 stars
    This is a favorite in our home!! Just made it again for my husband, and he asked me to mark the recipe so that I make it more often :-). Thank you again, Tieghan, for another awesome recipe!

  20. I think the name should involve “crack” — it is so highly addicting! Already made this once, and coming back for the recipe after hubby and children fought over this curry during dinner. So yummy!

  21. 5 stars
    We made this dish for dinner tonight and WOW!! It has every flavor under the sun… it’s the perfect blends of sweet, spicy, salty, and savory. It’s perfect!! I’ve already shared it with friends and family – and it has been added to our favorite recipes box! So happy to have found this recipe!! Thank you so much!

  22. 5 stars
    I don’t normally leave reviews but after making and trying this recipe, I would say it’s one of your best! Absolutely delicious!

  23. 5 stars
    Made this last night and it was a hit with the whole family! Definitely an addition to my summer dinner rota!

  24. 5 stars
    I never comment on recipes but I had to for this one…. this is one of the best recipes EVER! My husband and I are trying to eat more vegetarian meals and have already made this twice in the past two weeks. If you have access to Trader Joe’s, you can cut a lot of corners in the recipe – for example, I added butternut squash zigzags in the first batch and sweet potato in the second. Instead of fresh corn, used TJ’s frozen sweet corn and roasted corn. I also didn’t have yellow curry on hand but made it with green curry paste from the Asian store and WOW! The flavors are incredibly bright and the halloumi and coconut milk cut the spice. The result is a filling, delicious meal in a bowl. Putting this one in the “tried-and-true” box.

  25. 5 stars
    Thank you for this recipe. I just made it and followed the directions exactly, using yellow squash. It is delicious! The corn stayed a little crunchy, which is an added bonus. I have made curries before, and I think tahini is not typical; however, it is so good in this! It adds body and depth of flavor to the sauce. Also, when I fried the halloumi, it exuded a lot of liquid, and I was worried it would not brown; however, I just kept cooking it until the liquid cooked away and then it browned. Yum! Thank you.

        1. Hey Sonia,
          You could do feta in place of the halloumi cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 5 stars
    Every single recipe I have made from HBH has been absolutely delish! You are a creative and culinary wizard and I’m so grateful to be the beneficiary of your recipes (and so are my friends!). Thank you!

  27. 5 stars
    This recipe is reminiscent of some of the best Indian food I’ve had. I know I will be making this recipe a staple!

  28. 5 stars
    Wow! I made this tonight, for the first time, and it turned out vibrant and colorful and absolutely delicious. Thank you! Instructions were clear and on point. Used basil instead of cilantro just because that’s what I had on hand. Loved the cucumber recommendation. Thank you for another great recipe! I’m looking forward to leftovers, as well as making this again and again.

  29. 5 stars
    What an amazing meal! My family really loved this. Was a first time for all of us with Halloumi cheese and topped off the curry so well.
    Yum, yum, yum.

  30. Omg, this is such an amazing recipe! I’ve always been intimidated to try a curry dish but this one was easy and DELICIOUS. I didn’t add the tahini because I’m not a fan of the peanut butter flavor in dishes and I would still 10/10 recommend! I’ve already sent this recipe to 3 of my friends. Side note: I served this over black Thai rice and it gave it a more exotic look!

  31. 5 stars
    This was so fantastic. I’ve never fried halloumi before but man was it good. This was so balanced and flavorful. My four year old loved it and my husband didn’t even miss the meat 🙂 Thanks!!

  32. Hi, I’m planning to make this recipe soon!
    What was it that you drizzled onto the curry at the very end of the video?

    1. Hi Yuka,
      A little olive oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  33. 5 stars
    So yummy! The fried cheese (we used grilling cheese bc our store didn’t have halloumi) was the star of the show.l, and the chickpeas and everything else were so good!! Thanks for this awesome recipe!! My husband and I both raved. about it.

  34. 5 stars
    Made this last night! it was easy to follow, and so so delicious! Definitely going to be part of the family favorite! 🙂

  35. This was my first half baked harvest recipe and it was to die for!!! I have never cooked with coconut milk and ginger (I actually thought I didn’t like coconut milk… glad to find out that’s not exactly true). The flavors this recipe pushes together and creates has made it one of my top 3 favs.

    I made a couple subs: used cauliflower, sweet peppers, and spinach for my veggies. Didn’t have tahini, but I used crushed sunflower seeds I also added some slices of avocado for garnish.
    Thank you for this amazing recipe!! 😘

    1. Hi April! I am so glad you loved this! Especially as your first recipe of mine! I hope you continue to love all the others you try! xTieghan

  36. 5 stars
    My husband loves curry dishes so I decided to treat him and try to make this dish. Used 1 zucchini and 2 ears of corn. The recipe was easy to follow and turned out so tasty! Thank you for making me into a curry fan!

    1. Thank you Nadine!! That is so great to hear! I hope you continue to love all the curry recipes I have up! xTieghan

  37. I cooked this tonight and it curdled. Any idea why that happened? The coconut milk was not expired, so I don’t know what happened.

    1. Hey Barbara, what brand coconut milk are you using? And did you boil the milk? Brands can vary, I like to use Thai Kitchens. And then sometimes if the coconut milk boils too long it will curdle up on you. Next time try cooking the coconut milk at a slightly lower heat. I think this will help!
      Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  38. Hi! I just found this recipe and want to make it for a friend who’s going through a difficult time right now. I don’t have halloumi on hand & was wondering if you could suggest any substitutions? Thanks! I can’t wait to make this!!!

    1. Hi Patricia,
      Feta would be a great substitute for the halloumi! I hope love the recipe, please let me know if you have any other questions! xTieghan

  39. 4 stars
    I didn’t have halloumi or zucchini – I subbed crispy tofu and green beans and it was perfect… can’t wait to try the original. Thanks for another awesome curry. As always, the crispy chickpeas were a hit!

  40. 5 stars
    Delicious and easy to make! I realized at the last minute that my husband had used all of the shallots. Added some onion powder (out of onions too) and it turned out really well! I also added a little palm sugar because that’s what I tend to do with curries. Anyway, this was really great. I’m adding it to the dinner rotation. Thank you!

  41. Where do you find Halloumi cheese? I can’t find it and I want to try it so bad! Love all your food, your flavors are always amazing!

    1. Hi! I find it at my local grocery store, but usually whole foods has it because they have a good variety of cheeses. I hope this helps! I hope you love this recipe! xTieghan

  42. 5 stars
    I rarely leave comments on recipes. I even more rarely make a recipe multiple times. But this recipe is a winner. Quick, easy, flexible, and delicious.

    1. Hi Livia! You can use an equal amount of almond or casher butter OR you can simply just omit the tahini from the recipe. You don’t NEED it. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

    1. Hi Erin! Light coconut milk will be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  43. Making this recipe tonight after a stellar review from a friend. Looks so different and so good…but there is no way it’s only 530 calories. When entering the ingredients into MyFitnessPal it comes out closing to 800-900 calories a serving, depending on what brands you use, of course. But a half cup of olive oil alone is almost 1000 calories!
    We’re cutting the oil in half and making it 5 servings and it’s still not 540 calories a serving.

  44. 5 stars
    Made this tonight and it was TO DIE FOR!! My 14 year old daughter loved it, which I knew she would, but she had her doubts when I said “curry” for dinner. LOL It has a mild sweetness to it (the corn?) the kids will love. I love the different textures and creaminess with rice OMG – I’m about to go back for thirds!! I skipped the cheese (we’re non-dairy) and made Instant pot chicken breasts instead – cooked those in similar spices so they would marry well. Had the instant pot going while I made the curry, then put them together. I’m sure there is an Instant pot whiz out there who has figure out how to make this whole thing in an InstantPot, but I loved being able to control the cooking time of the veg so they had a bit of crunch. And it’s so fast and easy! You’re amazing! This is going to be a regular in our house.

  45. 4 stars
    I made this last night, added mushrooms and served it with fresh feta and it was excellent! Different way to eat chickpeas, thanks Tieghan!

  46. 4 stars
    Very yummy and creamy but I needed way more cayenne so added it as needed. I didn’t have ginger and I think that’s what was missing. Thanks for another great dinner.

  47. 5 stars
    I’ve made this recipe twice already because it is so good! I added some fish sauce, brown sugar, and extra lemon juice to taste at the end, which gives the flavor some extra depth. Will be making frequently 🙂

  48. 5 stars
    I never comment on recipes; however, this was one of the best indian recipes I’ve ever made. It was so flavorful & fresh. We followed the recipe except added a bit of tandori seasoning that we had in the cupboard. Super filling, but healthy. Also, the only effort was chopping the veggies – the rest just flew together super quickly in the pan.

    1. So glad you let me know how this turned out for you Alexa! And I am so glad it turned out so well! Thank you! xTieghan

  49. 5 stars
    This recipe is really good. Just made it for dinner. I didn’t have Halloumi, but I wanted some extra protein and cooked up some tilapia with it. A very delicious dish indeed.

  50. Could you offer a substitute for halloumi cheese? I can’t find it anywhere and I see this cheese in several of your recipes.

    1. Hi There! Feta cheese is a great sub for halloumi! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  51. 5 stars
    This dish was SO MUCH FUN TO MAKE. It was my first time experimenting with curry, so i was a bit nervous but oh my, oh my – it was worth it. The summer veggies kept this dish light, especially with the finishing cucumbers. Also HOLY SHEEP/GOAT HALLOUMI!! My eyes & heart & stomach have opened up to love and accept this delicious fried cheese that I didn’t know existed. Thank you for helping me push my chef boundaries in new territories. This one is a keeper.

    1. YES! So glad you had the best time making this and it turned out amazing for you! Thank you so much Johannah! xTieghan

  52. 5 stars
    This is the best recipe I have made in ages. My curry was thick enough that I didn’t even need rice and the halloumi was a revelation. Made a big batch for work meal prep and it will definitely be going into regular rotation.

  53. 5 stars
    Wowsa! This is going into rotation. I know because my husband said “you gotta make this again” as he was eating right from the pot. You made three people’s tummies very happy.

  54. 5 stars
    Wonderful recipe! We added a jalapeño for some added spice and I didn’t include cucumber, but otherwise I followed the recipe. Only thing I wish I would have done differently was to thin the sauce some more; I wanted more to be able to dip the cheese into!

  55. Do you have a recommendation if I can’t find halloumi? Can I fry Feta? I don’t want to omit it entirely since it seems like this dish really benefits from the texture contrast.

    1. Hi Alexandra! Yes, feta works great! It doesn’t cook up exactly the same, but still delish! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  56. 5 stars
    Such an easy and delicious one pot meal (if you don’t make the halloumi like me). This recipe is great for the summer time in that it uses any fresh produce you have access too and is very pantry friendly! I could also see this being a great winter recipe and swapping out frozen veggies instead! I only had zucchini to use as a veggie and still loved it, would love to try with some fresh August summer corn soon! I also did not have a shallot, so I used a yellow onion that I needed to use up. Still loved it! Great Recipe!

  57. 5 stars
    This is my new favorite standby. I’ve been going to the farmer’s market every Sunday with this recipe in mind. Thank you!

  58. 5 stars
    Just made this for lunch because it looked so amazing and I didn’t want to wait for dinner! Also, this was my first time trying halloumi and holy. cow. it is incredible, especially paired with the curry! I was skeptical of the tahini at first but it is such a nice addition to the dish. Creamy but not overpowering in flavor. I think, like someone else, my tahini separated in the sauce, so it didn’t turn out as lovely as yours but it still tastes incredible!!!

  59. 5 stars
    Finally a “cooler” Colorado summer day, which called for this dish! Such a yummy recipe, so easy, and so much flavor. It’s a warm bowl of summer vegetables and deliciousness

  60. 5 stars
    Yet another HBH dish I loved! Made this last night and it was a fun dinner to do with my boyfriend. We really enjoyed it. I had the same issue with a “grainy” texture but it in my way affected the flavor. Next time I might add some potatoes or red pepper to change things up. Oddly, it’s really hard to find halloumi in my neck of the woods (odd since I live in the cheese state – Wisconsin!) so we used regular cow’s milk grilling cheese and it was good but I enjoy the slightly unique, tangy flavor of halloumi.

    1. So glad you both loved this Carolyn! That is so funny that its hard to find there! You would not think that.. But I am glad it turned out amazing still! xTieghan

  61. I made this today and it was sooooo good! I used almond coconut butter instead of tahini (couldn’t find it my store) but it tasted just fine – nice nutty flavor. I used a lot of cayenne and it had a good gentle heat. Skipped the cheese. I was pleasantly surprised by the cucumbers on top! I’m not usually a big cucumber fan but they were so good and added a nice crunch and zing.
    Thanks for the recipe!

  62. 5 stars
    My friends and I made this on a whim last night, it was freaking delicious! I would say it takes a bit longer than 25 minutes with all the prep work…and make sure you have someone that knows how to cut ginger (peel it!). The 1/2 tsp gave this dish a pretty good kick so dial back if you’re sensitive. Make this!! It’s bomb.

    1. So glad you and your friends loved this Bre! And so fun you all made it together! I love that! Thank you so much! xTieghan

  63. 5 stars
    Man, oh man oh man. This was delicious! Made it for dinner tonight for my family – huge hit! (One of my daughters wanted a bit more spice, so she added in a little extra cayenne. We didn’t want to use the cheese, so instead baked some chicken in parchment (sprinkled with salt, pepper and curry) – really moist and tasted so good.

    Easy to make. Definitely thickened up, even with 1/2 cup of water. Tomorrow’s leftovers will be hearty.

    Just great. Thank you!

  64. I made this dish yesterday for dinner and it was such a hit with my boyfriend! He especially loved the fried halloumi – he’s never had it before so was pleasantly surprised by it. It’s a light, fresh curry – the cucumbers were a very nice touch.

    I used medium curry powder for extra spice. I used frozen corn I had in the fridge and wish I used canned/fresh sweet corn instead, I would’ve appreciated the kick of sweetness.

  65. 4 stars
    Wow loved this recipe so tasty – the only thing was my coconut milk split slightly – any tips for avoiding this next time ? Luckily didn’t spoil the tat just not as good to look at – also mine came out much pallet than the pictures any tips for getting this – was spinach also added to the picture?

    1. HI there! Did you boil the coconut milk by chance? This is the only thing that I can think would make it spit. Can you clarify the last part of your question? I am not sure exactly what you are asking. So glad you love this recipe! Thank you! xTieghan

  66. 5 stars
    Just made this and ooooh my!!! So flavorful and delicious! I’m a huge fan of curries and this is by far one of my favorites if not my favorite. Definitely making again aaaall summer long (year long as well?!).

  67. This was amazing! My kids ate it and my husband went back for seconds! I didn’t change a thing, except I added a red pepper with the veggies and my husband added a diced banana to it at the end. We will make this again. Thanks 🙂

  68. This looks yummy, but I think I might substitute paneer for the halloumi cheese. It fries up nicely too.

  69. 4 stars
    I made this tonight and the flavor is really good but the visual texture came out kind of chalky looking. It’s not silky like your photo. Do you know why this would happen so I can adjust in the future? I’ll definitely make this again.

    1. Hey Alyssia, what brand tahini and coconut milk are you using? I am wondering if the tahini was over heated and separated in the sauce. Did you boil it after you added the tahini? I would try adding the tahini and then only simmering the sauce until it all comes together. If needed thin with water until the sauce is smooth and creamy. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

  70. 5 stars
    This coconut curry was amazing and so simple! I had never tried (or heard of) halloumi before, but the saltiness of the cheese mixed with the sweetness of the cucumbers and corn was incredible. I’ll definitely be making this recipe on repeat.

    1. Hi Rebecca! I am sure curry paste will be great! Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  71. I love your Coconut Sweet Potato Lentil Soup with Rice and was just thinking about how I’d love a similar but more summery version. This was just what I was imagining!! The halloumi and curry were an unexpected but delicious combination. Will definitely be making this again for an easy and tasty summer weeknight dinner!

  72. Hi Tieghan, from Cyprus ?? where Halloumi originates from .
    It’s Cypriot,with its artisanal roots going back in time…millennia… here in Cyprus it’s revered ,made in villages,traditionally with ewes and goats milk, the animals feeding of the herbaceous fauna,wild thymes oregano mints bay etc ,vegetation,NOT squidgy when freshly made, but melt in the mouth aromatic soft , with fresh mint in between its little pocket when folded .
    It loves to be part of a bechamel sauce, grated, also on gratin courgette fritters, Greek Cypriot lemon pasta with loads of grated halloumi+dried mint mix ‘ tiropita , it becomes subtle and aromatic in pastitsio -moussaka
    P.S.Your recipes are innovative, and the use of your ingredients very Mediterranean,
    Ευχαριστο! (thanks )

  73. 5 stars
    Oh lawd have mercy, I can’t wait to make this soon! Sounds absolutely perfect for a rainy summer day!