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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.

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 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.

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Watch the How-To Reel

Ingredients

US Customary – Metric

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!
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This post was originally published on July 8, 2019
4.51 from 398 votes (302 ratings without comment)

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Comments

  1. 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!

    Reply

  2. 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.

    Reply

  3. 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?

    Reply

    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

      Reply

  4. 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?!).

    Reply

  5. 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 🙂

    Reply

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

    Reply

  8. 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.

    Reply

    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

      Reply

  9. 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.

    Reply

    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

      Reply

  11. 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!

    Reply

  12. 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 )

    Reply

  15. 5 stars
    Oh lawd have mercy, I can’t wait to make this soon! Sounds absolutely perfect for a rainy summer day!

    Reply