The warm, golden glow of crispy fried halloumi perfectly contrasts the rich, creamy coconut chickpea curry. As the curry simmers on the stove, the sweet, nutty coconut milk mixes with the savory spices, filling the kitchen with a comforting aroma that feels like a hug from the inside. The chickpeas, tender and hearty, soak up all the flavors, making each bite satisfying and delicious. Paired with fluffy rice, the dish is both vibrant and satisfying, with the halloumi adding a salty, crispy texture that elevates every mouthful. It’s the kind of meal that makes you want to keep coming back for more, with each bite offering a perfect balance of flavors and textures. The best part? It’s so easy to make, but it feels like a little slice of summer on a plate, no matter what the weather is like outside.
Key Ingredients in Summer Coconut Chickpea Curry with Rice and Fried Halloumi
The magic of this dish lies in the combination of simple, yet flavorful ingredients. Each one plays a vital role in bringing depth, warmth, and freshness to the dish, ensuring every bite is an experience. Here’s a breakdown of the key ingredients that make this summer coconut chickpea curry with rice and fried halloumi truly special:
* Basmati rice – A fragrant, long-grain rice that serves as the perfect base for the curry. Its light and fluffy texture absorb all the rich curry flavors beautifully.
* Coconut oil – Adds a subtle tropical flavor to the curry and helps in sautéing the onions and garlic, contributing to the dish’s overall richness.
* Olive oil – A versatile oil for sautéing and frying, providing a light and smooth texture without overpowering the other flavors.
* Onion – Sweet and aromatic, onions form the flavor base for the curry, softening as they cook and adding a savory depth.
* Garlic – A staple in many cuisines, garlic offers a bold, aromatic flavor that complements the curry’s spices and enhances the richness of the coconut milk.
* Fresh ginger, grated – A zesty, slightly peppery touch that brightens the curry with a fresh, fragrant kick.
* Curry powder – A blend of spices that imparts warmth and complexity to the dish, with a balance of earthy, sweet, and spicy notes.
* Ground cumin – Adds a smoky, earthy flavor that deepens the curry’s overall taste and complements the other spices.
* Ground coriander – This spice offers a citrusy and slightly sweet flavor, rounding out the curry’s spice profile and adding depth.
* Turmeric – With its vibrant color and earthy, peppery flavor, turmeric adds warmth and a subtle bitterness that perfectly complements the sweetness of the coconut milk.
* Coconut milk – The creamy base for the curry, offering a rich and sweet flavor that balances the spices and gives the dish its signature silky texture.
* Chickpeas – Tender, hearty, and full of plant-based protein, chickpeas soak up the curry’s flavors while adding a satisfying bite.
* Vegetable broth – The liquid base that helps cook the chickpeas and creates a flavorful sauce, providing an extra layer of richness to the curry.
* Salt – Essential for bringing out the natural flavors of the ingredients, enhancing the overall taste of the dish.
* Black pepper – Adds a mild heat and depth of flavor, complementing the other spices in the curry.
* Lemon juice – A splash of bright, tangy citrus to balance the richness of the curry, lifting the flavors and adding a refreshing note.
* Cilantro – Fresh and vibrant, cilantro adds a burst of color and a cool, slightly peppery flavor that cuts through the richness of the dish.
* Halloumi cheese – This firm, salty cheese is fried to a golden, crispy perfection, adding texture and a savory contrast to the creamy curry.
* All-purpose flour – Used to coat the halloumi before frying, giving it a crispy exterior that contrasts beautifully with its soft, melty interior.
* Olive oil (for frying) – Helps create that golden, crispy crust on the halloumi, ensuring it’s perfectly fried without absorbing too much oil.
How to Make Summer Coconut Chickpea Curry with Rice and Fried Halloumi
1. Rinse the basmati rice under cold water until the water runs clear.
2. Add the rice to a medium saucepan and cover with 2 cups of water.
3. Bring the water to a boil over medium-high heat, then reduce the heat to low.
4. Cover the saucepan with a lid and let the rice simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender.
5. Once the rice is cooked, remove the saucepan from the heat and let the rice sit, covered, for 5 minutes.
6. Fluff the rice with a fork before serving.
7. In a large skillet or Dutch oven, heat the coconut oil and olive oil over medium heat.
8. Once the oils are hot, add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent.
9. Add the grated garlic and fresh ginger to the skillet and sauté for another 1-2 minutes, until fragrant.
10. Sprinkle in the curry powder, ground cumin, ground coriander, and turmeric, and stir to combine.
11. Cook the spices for about 1 minute, allowing them to release their aromas.
12. Pour in the coconut milk, followed by the drained and rinsed chickpeas.
13. Add the vegetable broth, salt, and black pepper, stirring to combine all the ingredients.
14. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
15. Stir in the lemon juice and chopped cilantro just before serving.
16. While the curry is simmering, prepare the halloumi.
17. Slice the halloumi cheese into 1/2-inch thick slices.
18. Place the all-purpose flour in a shallow dish and lightly dredge each slice of halloumi in the flour, making sure both sides are coated evenly.
19. Heat the olive oil in a separate skillet over medium-high heat.
20. Once the oil is hot, add the flour-coated halloumi slices to the skillet.
21. Fry the halloumi for about 2-3 minutes on each side, until golden brown and crispy.
22. Remove the halloumi from the skillet and place it on a paper towel-lined plate to drain any excess oil.
23. Serve the curry over the fluffy basmati rice and top with the crispy fried halloumi.
24. Garnish with extra chopped cilantro if desired.
Serving Suggestions for Summer Coconut Chickpea Curry with Rice and Fried Halloumi
– Serve with a side of warm naan bread – A fluffy, pillowy naan is perfect for scooping up that creamy coconut chickpea curry. The slight crispness from the oven or skillet will add a lovely contrast to the soft curry, and let’s be honest, who doesn’t love a good piece of bread to soak up every last bit of that delicious sauce?
– Pair with a fresh cucumber and tomato salad – For a refreshing balance, serve the curry alongside a crisp salad made with cucumbers, tomatoes, a bit of red onion, and a squeeze of lemon juice. The acidity and crunch from the salad cut through the richness of the curry, creating a light, refreshing contrast.
– Top with a dollop of coconut yogurt – If you’re looking for a cool, creamy finish to the dish, add a spoonful of coconut yogurt on top of the curry. Its tangy, dairy-free creaminess complements the sweet coconut milk in the curry while adding an extra layer of richness. It’s the perfect finishing touch for a dish that already feels like a tropical escape!
How to Store Summer Coconut Chickpea Curry with Rice and Fried Halloumi
If you find yourself with leftovers (lucky you!), here are some simple tips to store the dish so you can enjoy it again later:
– Refrigerate the curry and rice separately. Place the curry in an airtight container and let it cool down before sealing it. The rice can go in a separate container, also sealed tightly. Both will stay fresh for up to 3 days in the fridge.
– Store the halloumi separately. Since the fried halloumi can lose its crispiness when stored with the curry, it’s best to keep it in a separate container. To help maintain its texture, reheat the halloumi in a hot skillet for a minute or two to bring back some of that crispy goodness.
– Freeze the curry (without the rice or halloumi). If you want to save it for longer, the coconut chickpea curry freezes beautifully! Let it cool completely before transferring it into an airtight container or freezer bag. It’ll stay fresh for up to 2 months in the freezer. When ready to enjoy, simply thaw it in the fridge overnight and reheat on the stove. Just don’t forget to make some fresh rice to serve alongside!
With these easy tips, you can keep the flavors of your tropical-inspired dish fresh and ready for round two (or three!).
Conclusion
And there you have it—your perfect summer meal, bursting with vibrant flavors and textures! The combination of the rich, creamy coconut chickpea curry, the fluffy basmati rice, and the crispy fried halloumi creates a symphony of tastes that are sure to leave you coming back for seconds (or thirds, no judgment here!). Whether you’re making it for a weeknight dinner or serving it up at a gathering, this dish is a winner every time.
I hope you’re as excited to try it as I am to share it! If you decide to give it a go, let me know how it turns out. I’d love to hear your thoughts, any tweaks you made, or if you just want to chat about how much you loved the crispy halloumi! Don’t hesitate to reach out if you have any questions or need help along the way—this recipe is meant to be fun and easy, so let’s make sure it’s as stress-free as possible.
Enjoy the cooking, and I’ll be here if you need me!
Summer Coconut Chickpea Curry with Rice and Fried Halloumi
Description
A vibrant, creamy coconut chickpea curry brimming with bold spices and fresh summer veggies, served with fluffy rice and crispy, golden-fried halloumi. Each bite is a perfect balance of savory, sweet, and satisfying textures. Pure sunshine on a plate!
Ingredients
Instructions
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Rinse the basmati rice under cold water until the water runs clear.
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Add the rice to a medium saucepan and cover with 2 cups of water.
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Bring the water to a boil over medium-high heat, then reduce the heat to low.
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Cover the saucepan with a lid and let the rice simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender.
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Once the rice is cooked, remove the saucepan from the heat and let the rice sit, covered, for 5 minutes.
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Fluff the rice with a fork before serving.
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In a large skillet or Dutch oven, heat the coconut oil and olive oil over medium heat.
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Once the oils are hot, add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent.
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Add the grated garlic and fresh ginger to the skillet and sauté for another 1-2 minutes, until fragrant.
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Sprinkle in the curry powder, ground cumin, ground coriander, and turmeric, and stir to combine.
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Cook the spices for about 1 minute, allowing them to release their aromas.
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Pour in the coconut milk, followed by the drained and rinsed chickpeas.
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Add the vegetable broth, salt, and black pepper, stirring to combine all the ingredients.
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Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
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Stir in the lemon juice and chopped cilantro just before serving.
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While the curry is simmering, prepare the halloumi.
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Slice the halloumi cheese into 1/2-inch thick slices.
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Place the all-purpose flour in a shallow dish and lightly dredge each slice of halloumi in the flour, making sure both sides are coated evenly.
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Heat the olive oil in a separate skillet over medium-high heat.
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Once the oil is hot, add the flour-coated halloumi slices to the skillet.
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Fry the halloumi for about 2-3 minutes on each side, until golden brown and crispy.
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Remove the halloumi from the skillet and place it on a paper towel-lined plate to drain any excess oil.
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Serve the curry over the fluffy basmati rice and top with the crispy fried halloumi.
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Garnish with extra chopped cilantro if desired.
Note
- Rinsing the rice well before cooking helps remove excess starch, preventing it from becoming too sticky.
- For a richer flavor, toast the spices in the oil for a bit longer before adding the coconut milk.
- Adjust the curry's spice level by adding more or less of the curry powder and cumin.
- Halloumi can be substituted with firm tofu for a vegan option, but the texture will differ.
- For extra flavor, try adding a pinch of red chili flakes to the curry or frying the halloumi with garlic.
