Name: Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 1 tbsp olive oil or coconut oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp curry powder; 1/2 tsp turmeric; 1/2 tsp ground cumin; 1/4 tsp red chili flakes (optional); 1 zucchini, sliced or diced; 1 can (15 oz) chickpeas, rinsed and drained; 1 can (13.5 oz) full-fat coconut milk; Salt and black pepper to taste; 2 cups fresh spinach (or 1 cup frozen, thawed); 1 block (7 oz) halloumi cheese, sliced; 1 tbsp lemon or lime juice; Fresh cilantro (optional, for garnish)

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Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach is a vibrant, feel-good dish packed with flavor, color, and comforting textures. It brings together golden spiced chickpeas, tender zucchini, creamy coconut milk, and crispy halloumi, all finished with fresh spinach for a pop of green. I love how it’s hearty, nourishing, and comes together easily in one pot.

Why You’ll Love This Recipe

I love how this curry blends creamy, spicy, and savory elements with fresh veggies and plant-based protein. The chickpeas soak up the curry spices beautifully, and the pan-fried halloumi adds a rich, salty bite that takes it to the next level. It’s naturally vegetarian, satisfying enough for meatless meals, and perfect with rice, naan, or even just on its own.

Ingredients

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

Chickpeas (canned or cooked)
Zucchini, sliced or diced
Spinach (fresh or frozen)
Halloumi cheese, sliced
Coconut milk (full-fat for creaminess)
Onion, finely chopped
Garlic, minced
Fresh ginger, grated
Curry powder
Turmeric
Ground cumin
Red chili flakes (optional for heat)
Olive oil or coconut oil
Lemon or lime juice (for finishing)
Salt
Black pepper
Fresh cilantro (optional, for garnish)

Directions

I start by heating a bit of oil in a large skillet or pot over medium heat. I add the chopped onions and cook until soft and translucent.
I stir in the garlic and ginger, cooking for another minute until fragrant.
I sprinkle in curry powder, turmeric, cumin, and red chili flakes if using. I let the spices toast for 30 seconds to deepen their flavor.
I add the zucchini and chickpeas, stirring to coat them well in the spices.
I pour in the coconut milk, season with salt and pepper, and bring everything to a gentle simmer. I let it cook uncovered for 10–12 minutes, until the zucchini is tender and the sauce has thickened slightly.
While the curry simmers, I pan-fry the halloumi slices in a separate non-stick skillet over medium-high heat until golden brown on both sides. I set them aside.
I stir the spinach into the curry and cook just until wilted.
I finish the curry with a squeeze of lemon or lime juice for brightness.
I serve it hot, topped with crispy halloumi and a sprinkle of fresh cilantro if I have some on hand.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes add cubed sweet potato or butternut squash for extra heartiness. If I’m out of halloumi, I’ve used paneer or skipped the cheese and added toasted cashews for crunch. A swirl of Greek yogurt or coconut cream on top adds richness, and if I want more greens, I toss in chopped kale instead of spinach.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better over time. To reheat, I warm it gently on the stove or microwave, adding a splash of water or coconut milk if the sauce has thickened too much. I fry fresh halloumi separately when reheating, as it tastes best freshly pan-seared.

FAQs

Can I use canned chickpeas?

Yes, I always use canned chickpeas for convenience. I rinse and drain them before adding to the curry.

What’s the best substitute for halloumi?

If I can’t find halloumi, I use paneer or even tofu for a plant-based option. Just make sure to pan-fry it for texture.

Can I make this curry vegan?

Absolutely. I skip the halloumi or use a vegan cheese alternative, and the rest of the curry is already plant-based.

How spicy is this curry?

It’s mildly spiced with warmth from curry powder and turmeric. I control the heat with red chili flakes — more for a kick, or none for a milder version.

What should I serve this with?

I usually serve it with basmati rice, jasmine rice, or warm naan bread. It’s also delicious on its own as a thick stew.

Conclusion

Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach is one of my go-to meals when I want something hearty, nourishing, and full of flavor. It’s easy to make, endlessly adaptable, and satisfying enough to please both vegetarians and meat-eaters. Whether I serve it over rice or scoop it up with naan, this curry always delivers comfort in a bowl.