Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach

Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach is a warm, simple meal full of flavor and texture.

introduction — Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach

This Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach is creamy, slightly spicy, and easy to make on weeknights.
If you like coconut-based stews, you may also enjoy a hearty fish stew like this cod, celery and potato stew with coconut and herbs for another cozy meal idea.

why make this recipe — Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach

Make this Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach because it is:

• Fast to cook and filling.
• Full of plant protein from chickpeas and rich cheese from halloumi.
• Flexible—easy to swap veggies or make it more mild or spicy.
  If you like curries with greens, try a similar vibe in this curried chicken, lentil and rice soup with spinach for another simple way to eat more greens.

how to make Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach

Follow these simple steps to make the curry and halloumi. Keep the heat medium and taste as you go.

• Sauté onion, then add garlic and ginger until fragrant.
• Add chickpeas, zucchini, corn, curry powder, and chili flakes; cook until zucchini is tender.
• Stir in coconut milk and tahini; simmer to thicken and season with salt and pepper.
• Grill halloumi until golden and add spinach to the curry just before serving to wilt it.
  Serve over rice and top with the grilled halloumi.

Ingredients : Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach

• 1 can chickpeas, rinsed and drained
• 2 zucchinis, diced
• 1 cup sweet corn
• 1 can coconut milk
• 2 tablespoons tahini
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon curry powder
• 1/2 teaspoon red chili flakes (optional)
• 2 cups fresh spinach
• 200g halloumi, diced
• Salt and pepper to taste
• Basmati rice for serving
• Olive oil for cooking

Directions : Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach

1. In a large pan, heat olive oil over medium heat and sauté the onion until translucent. Add garlic and ginger, cooking until fragrant.
2. Stir in the chickpeas, zucchini, corn, curry powder, and chili flakes. Cook for about 5 minutes until the zucchini is tender.
3. Pour in the coconut milk and tahini, stir well, and let simmer for 10 minutes. Season with salt and pepper.
4. In a separate pan, lightly grill the halloumi until golden brown.
5. Add the fresh spinach to the curry just before serving, allowing it to wilt.
6. Serve the curry over fluffy basmati rice, topped with the grilled halloumi.

how to serve Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach

Serve your Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach over steamed basmati rice for a classic meal.
For a lighter option, serve with cauliflower rice or a simple green salad. You can also pair it with a zucchini side like this orzo with clams and zucchini if you want a seafood or pasta side.

how to store Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach

Cool the curry to room temperature, then store in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave. Store halloumi separately if you want to keep its texture; reheat briefly in a pan before serving.

tips to make Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach

• Use firm halloumi and dry the slices so they brown well.
• Taste and adjust curry powder and salt while simmering.
• Swap basmati rice for quinoa or cauliflower rice to lower refined carbs (see healthy swap ideas at healthy carb swaps).
• If you like more heat, add chili flakes at the table.

variation (if any) — Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach

• Make it vegan: skip the halloumi and add extra chickpeas or tofu.
• Add other vegetables: bell peppers, eggplant, or sweet potato work well.
• Swap tahini for peanut butter for a nuttier twist.

FAQs — Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach

Q: Can I make this curry vegan?
A: Yes. Omit the halloumi and use extra chickpeas or firm tofu. The curry stays creamy without the cheese.

Q: How long does it keep in the fridge?
A: The curry keeps 3 days in the fridge in a sealed container. Store halloumi separately if you want it fresher.

Q: Where can I buy halloumi?
A: You can buy halloumi online or in many grocery stores. Buy it here.

Q: Can I freeze this curry?
A: Yes, you can freeze the curry (without rice) in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently.

Q: Can I use light coconut milk?
A: Yes. It will be less rich but still tasty. Adjust seasonings to boost flavor.

Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach

A creamy and slightly spicy curry that's easy to make on weeknights, packed with chickpeas, zucchini, halloumi, and spinach.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, Main Course

Cuisine Indian, Vegetarian

Servings 4 servings

Calories 450 kcal

Ingredients

  

For the curry

• 1 can chickpeas, rinsed and drained
• 2 zucchinis diced
• 1 cup sweet corn
• 1 can coconut milk
• 2 tablespoons tahini
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon curry powder
• 1/2 teaspoon red chili flakes (optional)
• 2 cups fresh spinach add just before serving
• 200 grams halloumi, diced for grilling
• Salt and pepper to taste
• Basmati rice for serving or a lighter option like cauliflower rice
• Olive oil for cooking

Instructions

 

Preparation

• In a large pan, heat olive oil over medium heat and sauté the onion until translucent.
• Add garlic and ginger, cooking until fragrant.
• Stir in the chickpeas, zucchini, corn, curry powder, and chili flakes. Cook for about 5 minutes until the zucchini is tender.

Cooking

• Pour in the coconut milk and tahini, stir well, and let simmer for 10 minutes. Season with salt and pepper.
• In a separate pan, lightly grill the halloumi until golden brown.
• Add the fresh spinach to the curry just before serving, allowing it to wilt.

Serving

• Serve the curry over fluffy basmati rice, topped with the grilled halloumi.

Notes

For a lighter option, serve with cauliflower rice or a simple green salad. Store halloumi separately if you want to keep its texture; reheat briefly in a pan before serving.

Keyword Chickpea Curry, Coconut Curry, Halloumi, Vegetarian Curry