Creamy Chickpea Coconut Curry with Zucchini, Halloumi & Spinach

I love making this creamy chickpea coconut curry when I want something rich, flavorful, and completely satisfying. The tender chickpeas simmer in a velvety coconut sauce, while zucchini adds freshness and spinach brings a soft, vibrant finish. The golden halloumi gives the dish a deliciously savory bite that makes it feel extra special.

Why You’ll Love This Recipe

I appreciate how beautifully the flavors balance in this curry. The creamy coconut milk pairs perfectly with warm spices, and the pan-seared halloumi adds a slightly salty contrast.

I also enjoy how filling and wholesome this dish feels. It’s hearty enough to stand on its own, yet light enough to enjoy any time of year.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
halloumi cheese, cubed
onion, finely chopped
garlic, minced
fresh ginger, grated
zucchini, sliced
chickpeas, drained and rinsed
diced tomatoes
coconut milk
curry powder
ground cumin
ground turmeric
smoked paprika
salt
black pepper
fresh spinach
fresh cilantro for garnish
lime wedges for serving

Directions

1. I start by heating olive oil in a large skillet over medium heat.

2. I add the cubed halloumi and cook until golden on all sides, then remove it from the pan and set aside.

3. In the same pan, I sauté the chopped onion until softened, then add minced garlic and grated ginger.

4. I stir in curry powder, cumin, turmeric, and smoked paprika, letting the spices toast briefly.

5. I add sliced zucchini and cook for a few minutes until slightly tender.

6. I mix in chickpeas and diced tomatoes, stirring well.

7. I pour in coconut milk and let everything simmer for about 10–15 minutes until slightly thickened.

8. I stir in fresh spinach and cook just until wilted.

9. I return the halloumi to the pan and gently combine.

10. I season with salt and black pepper, then garnish with fresh cilantro and a squeeze of lime before serving.

Servings and Timing

This recipe typically serves 4 people.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: Approximately 40 minutes

Variations

I sometimes add red bell peppers for extra color and sweetness. If I want more heat, I include red pepper flakes or chopped chili.

For a heartier meal, I serve the curry over basmati rice or quinoa. I also enjoy adding a spoonful of yogurt on top for extra creaminess.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen nicely after resting.

When reheating, I warm it gently on the stovetop or in the microwave. If the sauce thickens too much, I add a splash of water or coconut milk to loosen it. I can also freeze it for up to 2 months and thaw before reheating.

FAQs

Can I use canned chickpeas?

Yes, I rinse and drain canned chickpeas before adding them to the curry.

What can I use instead of halloumi?

I sometimes substitute paneer or firm tofu for a similar texture.

Is this curry spicy?

I find it mildly spiced and warm rather than hot. I adjust the spice level to my preference.

Can I make this vegan?

Yes, I replace the halloumi with tofu or simply omit it for a fully vegan version.

What should I serve with this curry?

I enjoy serving it with rice, naan, or flatbread to soak up the creamy sauce.

Conclusion

I truly enjoy making this creamy chickpea coconut curry with zucchini, halloumi, and spinach because it’s rich, comforting, and full of vibrant flavor. The combination of creamy sauce, hearty chickpeas, and golden halloumi creates a satisfying dish that feels both wholesome and indulgent. Whenever I want a flavorful vegetarian meal, this is the recipe I love to prepare.

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