Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach
A warm, creamy, and bright vegetarian curry that balances spice and fresh herbs, perfect for a filling meal.
Ingredients
For the Curry
- 1/4 cup extra virgin olive oil
- 1 can chickpeas, drained and rinsed (14 ounces)
- to taste Salt and black pepper
- 2 medium zucchini or yellow squash, diced
- 2 ears sweet corn, kernels removed from the cob
- 1 shallot, finely chopped
- 1 inch piece fresh ginger, grated
- 2 cloves garlic, minced
- 1 1/2 tablespoons yellow curry powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can coconut milk (14 ounces)
- 2 tablespoons tahini (sesame paste)
- 1/3–1/2 cup water (as needed for consistency)
- 1/2 juice and zest of 1/2 lemon
- 1/4 cup fresh cilantro or basil, roughly chopped
- 1 small handful baby spinach or kale, lightly chopped
For the Halloumi (Optional)
- 4 tablespoons olive oil, divided
- 8 ounces halloumi cheese, sliced 1/4 inch thick
For Serving
- 2 cups cooked basmati rice
- Sliced Persian cucumbers, sesame seeds, and chopped green onions (optional garnish)
Instructions
Crisp the chickpeas
- Heat 1/4 cup olive oil in a large pot, add drained chickpeas, salt and pepper, and sauté about 5 minutes until golden. Remove 1/2 cup for topping.
Sauté the vegetables
- Add diced zucchini, corn kernels, chopped shallot, garlic, and grated ginger to the pot. Season and cook 5–10 minutes until soft.
Build the curry
- Stir in 1 1/2 tbsp yellow curry powder and 1/2 tsp cayenne for 1 minute. Pour in 1 can coconut milk, 2 tbsp tahini, and 1/3 cup water. Simmer 5–10 minutes until sauce thickens. Add spinach to wilt, then stir in lemon juice, zest, and 1/4 cup chopped cilantro or basil.
Cook the halloumi (optional)
- Heat 2 tbsp olive oil in a skillet, fry 1/4 inch slices of halloumi 2–3 minutes per side until golden. Drain on paper towel.
Serve
- Spoon basmati rice into bowls, ladle curry over rice, top with crispy halloumi and reserved chickpeas, and garnish with cucumbers, sesame seeds, and green onions.
Notes
Cool the curry to room temperature before storing. Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze the curry (without fried halloumi) for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove with a splash of water to loosen the sauce.