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Summer Coconut Chickpea Curry with Fried "Grill Me" Cheez (GF, V)

This turned out crazy good, even with cauiflower rice.

First time trying the Violife cheese, and I am in love. It's still not healthy for me, so I'll try to use it sparingly, but DELISH.

Summer Coconut Chickpea Curry with Fried "Grill Me" Cheez (GF, V)

Source: Half Baked Harvest | Serves: | Time: 40

Changes: replaced ginger with ground allspice; skipped zest; opted for basil instead of cilantro since we have a ton of fresh basil; used Violife Grill Me fake cheese instead of halloumi cheese; and skipped cucumbers


1/4 cup + 4 tbsp EVO

1 can (14 ounce) #chickpeas, drained

S&P, to taste

2 #zucchini, or summer squash, diced

2 ears sweet #corn, kernels removed from the cob

1 shallot, chopped

2 cloves garlic, minced or grated

1 1/2 tbsp yellow curry powder

1 tsp ground allspice

1/2 tsp cayenne pepper, more or less to taste

1 can (14 ounce) coconut milk

1/3-1/2 cup water

2 tbsp tahini

1 tbsp lemon juice

1/4 cup fresh basil, roughly chopped

1 package Violife Mediterranean Style Grill Me cheez, sliced into 1/4 inch pieces

Cauliflower rice, to serve

Sesame seeds and green onions, garnish


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.

To the chickpeas, add the zucchini, corn, shallot, and garlic. Season with salt and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.

Stir in the curry powder, allspice 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 basil.

Meanwhile, cook the fake cheese. Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the fake cheese and cook until golden, about 3 minutes per side. Remove from skillet.

To serve, divide the rice among bowls and spoon the curry overtop. Top with halloumi and garnishes.

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