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Summer Coconut Chickpea Curry with Rice and Fried Halloumi Recipe

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4.4 from 54 reviews

This Summer Coconut Chickpea Curry with Rice and Fried Halloumi is a vibrant, flavorful dish perfect for warm weather. Featuring tender chickpeas simmered in a creamy coconut curry sauce with fresh zucchini and sweet corn, this recipe is topped with crispy fried halloumi and served over fluffy basmati rice. A delightful blend of spices, fresh herbs, and tangy lemon juice makes this curry both refreshing and satisfying.

Ingredients

For the Curry:

  • 1/4 cup extra virgin olive oil
  • 1 can (14 ounces) chickpeas, drained
  • Kosher salt and black pepper, to taste
  • 2 zucchini or summer squash, diced
  • 2 ears sweet corn, kernels removed
  • 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 (adjust to taste)
  • 1 can (14 ounces) coconut milk
  • 2 tablespoons tahini (sesame seed paste)
  • Juice and zest of 1/2 lemon
  • 1/4 cup fresh cilantro, roughly chopped (or basil as substitute)

For the Halloumi and Rice:

  • 8 ounces Halloumi cheese, sliced into 1/4 inch pieces (omit if vegan)
  • 2 tablespoons extra virgin olive oil
  • 2 cups cooked basmati rice

Optional Garnishes:

  • Reserved crispy chickpeas (1/2 cup)
  • Sesame seeds
  • Green onions, sliced
  • Persian cucumbers, sliced

Instructions

  1. Cook the Chickpeas: Heat 1/4 cup olive oil in a large pot over medium heat until shimmering. Add the drained chickpeas, season with salt and pepper, and cook while stirring occasionally until they start to crisp, about 5 minutes. Carefully remove and reserve 1/2 cup of chickpeas for topping if desired.
  2. Sauté the Vegetables: To the remaining chickpeas in the pot, add diced zucchini, corn kernels, chopped shallot, grated ginger, and minced garlic. Season again with salt and pepper. Cook for another 5 to 10 minutes, stirring occasionally, until the vegetables just begin to soften.
  3. Add Spices and Simmer: Stir in the yellow curry powder and cayenne pepper and cook for about 1 minute until fragrant. Pour in the coconut milk, 1/3 to 1/2 cup water, and tahini. Mix well and bring to a simmer over medium heat. Cook for 5 to 10 minutes, stirring occasionally, until the sauce thickens slightly. Adjust consistency by adding more water if needed. Remove from heat and stir in lemon juice, lemon zest, and chopped cilantro.
  4. Fry the Halloumi: While the curry simmers, heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the halloumi slices and cook until golden brown, about 3 minutes per side. Remove from the skillet and set aside.
  5. Assemble and Serve: Divide the cooked basmati rice among four bowls. Spoon the coconut chickpea curry over the rice. Top with the fried halloumi slices, reserved crispy chickpeas, and garnish with sesame seeds, green onions, and Persian cucumbers if using. Serve immediately and enjoy.

Notes

  • For a vegan version, omit the halloumi or substitute with fried tofu.
  • Adjust cayenne pepper according to your heat preference.
  • Fresh basil can be used instead of cilantro for a different herbaceous note.
  • To save time, use pre-cooked or canned chickpeas and ready-to-cook rice.
  • Leftover curry can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://justsosavory.com/summer-coconut-chickpea-curry-with-rice-and-fried-halloumi-recipe/