Summer Coconut Chickpea Curry with Rice and Fried Halloumi. (2024)

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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 co*cktails, 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.

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)

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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 thezucchini, 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 untilfragrant, 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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Summer Coconut Chickpea Curry with Rice and Fried Halloumi. (2024)

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