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Creamy Chickpea Coconut Curry with Zucchini, Halloumi & Spinach

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A rich and flavorful creamy chickpea coconut curry featuring tender zucchini, wilted spinach, and golden pan-seared halloumi. This hearty vegetarian dish is comforting, balanced, and full of warm spices.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-Inspired
  • Diet: Vegetarian

Ingredients

  • 1 tablespoon olive oil
  • 8 oz halloumi cheese, cubed
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 medium zucchini, sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 can (13–14 oz) coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add cubed halloumi and cook until golden on all sides. Remove and set aside.
  3. In the same pan, sauté onion until softened. Add garlic and ginger and cook until fragrant.
  4. Stir in curry powder, cumin, turmeric, and smoked paprika. Toast briefly.
  5. Add sliced zucchini and cook for a few minutes until slightly tender.
  6. Mix in chickpeas and diced tomatoes, stirring well.
  7. Pour in coconut milk and simmer for 10–15 minutes until slightly thickened.
  8. Stir in fresh spinach and cook until wilted.
  9. Return halloumi to the pan and gently combine.
  10. Season with salt and black pepper. Garnish with cilantro and serve with a squeeze of lime.

Notes

  • Add red bell peppers for extra color and sweetness.
  • Include red pepper flakes or fresh chili for added heat.
  • Serve over basmati rice or quinoa for a heartier meal.
  • Top with a spoonful of yogurt for extra creaminess.
  • Store leftovers in the refrigerator for up to 4 days.
  • Add a splash of coconut milk or water when reheating if sauce thickens.
  • Freeze for up to 2 months and thaw before reheating.

Nutrition

Find it online: https://juliameals.com/creamy-chickpea-coconut-curry-with-zucchini-halloumi-spinach/