Summer Coconut Curry with Rice and Fried Halloumi
This dish combines the rich creaminess of coconut milk with fresh summer vegetables like zucchini, bell peppers, and cherry tomatoes, simmered in a fragrant curry sauce. It’s topped with golden, pan-fried halloumi for a salty, crispy bite, and served over fluffy rice for a comforting yet sunny summer meal.
⏳ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Curry:
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tsp curry powder (mild or medium)
1 tsp turmeric powder
½ tsp ground cumin
1 can (400 ml) coconut milk (full-fat for creaminess)
1 cup vegetable broth
1 medium zucchini, sliced into half moons
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup cherry tomatoes, halved
Salt & pepper to taste
Juice of ½ lime
Fresh coriander or parsley for garnish
For the Rice:
1½ cups basmati or jasmine rice
3 cups water or vegetable broth
Pinch of salt
For the Fried Halloumi:
250 g halloumi cheese, sliced into 1 cm thick pieces
1–2 tsp olive oil
ℹ️ Instructions
1. Cook the Rice
Rinse rice until water runs clear.
Bring water or broth to a boil in a pot, add rice and salt.
Lower heat, cover, and simmer for 12–15 minutes until tender. Fluff with a fork.
2. Start the Curry Base
Heat oil in a large skillet or pot over medium heat.
Add onion, sauté for 4–5 minutes until soft.
Stir in garlic and ginger, cook 1 minute.
Add curry powder, turmeric, and cumin, stirring for 30 seconds until fragrant.
3. Add Liquids and Veggies
Pour in coconut milk and vegetable broth, stir well.
Add zucchini, peppers, and cherry tomatoes.
Simmer uncovered for 10–12 minutes until vegetables are just tender but still vibrant.
Season with salt, pepper, and lime juice.
4. Fry the Halloumi
While curry simmers, heat olive oil in a nonstick pan over medium-high heat.
Fry halloumi slices for 1–2 minutes per side until golden brown.
5. Assemble
Serve curry over rice, top with crispy halloumi slices.
Garnish with fresh coriander or parsley.
Notes & Tips
Summer Twist: Add fresh corn kernels or snap peas for extra sweetness and crunch.
Spice Level: Use mild curry powder for a gentle flavor, or add a pinch of chili flakes if you like heat.
Halloumi Tip: Pat cheese dry before frying to prevent oil splatter.
Make it Creamier: Stir in 2 tbsp coconut cream before serving for extra richness.
⁉️ Frequently asked questions FAQ
Q: Can I make this ahead?
A: Yes — store the curry and rice separately in airtight containers for up to 3 days. Fry halloumi just before serving for best texture.
Q: Can I make it vegan?
A: Yes — replace halloumi with crispy tofu or roasted chickpeas.
✅ Nutritional Information
Calories: ~520 kcal
Protein: 17g
Carbs: 58g
Fat: 24g
Fiber: 6g
Sodium: ~780mg