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.
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.