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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.
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!
Watch the How To Video:
Summer Coconut Chickpea Curry with Rice and Fried Halloumi.
Servings: 4
Calories Per Serving: 1225 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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)
Instructions
- 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!
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)!
Hey Elvia,
I am delighted that this recipe was enjoyed, thanks a lot for making it! xxTieghan
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.
Hey Dan,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
Loved it! So easy to make and delicious!!!
Hey Juliana,
Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan
amazing! perfect comfort food
Hey Jacque,
Thanks so much for giving the recipe a try, I am thrilled it was enjoyed! xTieghan
Absolutely delicious! Made it with green curry paste instead of curry powder and it worked out great.
Hey Nora,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
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.
Hey Tanya,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
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!
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
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!
Hey Kara,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
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.
Hey Rin,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed!! xTieghan
This is absolutely delish! Love that it’s not your typical curry. The corn is perfect for summer!
Hey Kate,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
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!!
Thank you Adrienne! I am so glad this turned out so well for you! xTieghan
This is quickly becoming a personal favorite! Delicious!
I am so happy to hear that, Kristen! Thank you!! xTieghan
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!
Thank you so much Elizabeth!! I am so happy to hear that! xTieghan
Where do you get cool spoons like that?!
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
It was so delicious!!
Thank you Katie!! xTieghan
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.
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