Experience an explosion of flavors with this Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach! The creaminess of coconut milk paired with the warm spices of curry creates a dish that’s not just about taste but also brings comfort and satisfaction to your dinner table. This recipe embodies simplicity, showcasing how dried chickpeas, fresh vegetables, and aromatic spices can transform into a heartwarming meal. Perfect for a cozy night at home or impressing your guests, this curry is a delicious way to enjoy plant-based ingredients along with the savory addition of halloumi cheese.
Whether you’re looking to indulge your taste buds or seeking a hearty, nutritious dish, this Golden Chickpea & Zucchini Coconut Curry provides a well-rounded meal packed with protein, fiber, and essential nutrients. The touch of lemon juice at the end adds a refreshing brightness, while the crispy halloumi on top offers a wonderfully satisfying texture contrast. Plus, it’s versatile! You can easily modify the veggies or spices to match your preferences or what you have on hand. Dive into a bowl of this mouthwatering curry tonight, and let its flavors take you on a delightful journey.
Why You’ll Love This Golden Chickpea & Zucchini Coconut Curry
- Flavor Explosion: The combination of chickpeas, zucchini, and halloumi creates complex flavors that are savory and satisfying.
- Health Benefits: Packed with protein, vitamins, and healthy fats, making it a nutritious option for any meal.
- Easy to Prepare: Quick 45-minute cooking time, making it perfect for busy weeknight dinners.
- Vegetarian-Friendly: A delightful plant-based dish that’s also suitable for vegetarians, with the option to leave out cheese for a vegan meal.
- Customizable: Easily alter the recipe to include your favorite vegetables or adjust the spice levels to suit your palate.
Preparation Phase & Tools to Use
Before diving into the cooking process, ensure your kitchen is prepped for success by gathering all the needed ingredients and tools. A large pot will serve as your cooking base for the curry, while a skillet will be necessary if you decide to make the optional halloumi. Have your utensils, including a sharp knife for chopping vegetables, a grater for the ginger, and measuring cups for portioning out ingredients, ready at hand. Also, consider creating a comfortable workspace: tidy your counter, and clear away distractions, so you can fully enjoy the cooking experience.
Essential tools for this curry include:
- A large pot for cooking the curry.
- A skillet for frying the halloumi.
- A cutting board and knife for chopping vegetables and spices.
- Measuring spoons and cups for accurate ingredient portions.
Ingredients
- ¼ cup extra virgin olive oil
- 1 can (14 ounces) chickpeas, drained and rinsed
- Salt and black pepper, to taste
- 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 ½ tablespoons yellow curry powder
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 can (14 ounces) coconut milk
- 2 tablespoons tahini (sesame paste)
- ⅓–½ cup water, as needed for consistency
- Juice and zest of ½ lemon
- ¼ cup fresh cilantro or basil, roughly chopped
- 1 small handful baby spinach or kale, lightly chopped
- For Halloumi (Optional):
- 4 tablespoons olive oil, divided
- 8 ounces halloumi cheese, sliced ¼ inch thick
- For Serving:
- 2 cups cooked basmati rice
- Sliced Persian cucumbers, sesame seeds, and chopped green onions (optional garnish)
Instructions
Step 1: Crisp the Chickpeas
To start, heat ¼ cup of olive oil in a large pot over medium heat. Once the oil is shimmering, add the drained and rinsed chickpeas to the pot. Season them generously with salt and black pepper. Sauté the chickpeas for about 5 minutes, stirring occasionally, until they are golden and crispy. This step is essential as it enhances the flavor of the chickpeas and adds a delightful crunch to the final dish. Once perfectly crisped, remove about ½ cup of chickpeas and set them aside to use as a topping later.
Step 2: Sauté the Vegetables
Next, add the diced zucchini, sweet corn, finely chopped shallot, minced garlic, and grated ginger to the pot with the remaining chickpeas. Sprinkle in a bit more salt and pepper to taste. Sauté these vegetables for 5 to 10 minutes, allowing them to soften and release their natural sweetness. Stirring occasionally ensures even cooking, allowing all the flavors to meld beautifully.
Step 3: Build the Curry Base
Once the veggies have cooked down, stir in the yellow curry powder and cayenne pepper. Let them sauté for one more minute to bloom the spices, filling your kitchen with their delightful aroma. Then, pour in the creamy coconut milk and tahini, followed by ⅓ cup of water for consistency. Mix everything thoroughly to combine and bring this mixture to a gentle simmer over medium heat. Allow the curry to cook for 5 to 10 minutes until the sauce slightly thickens. If you notice it getting too thick, feel free to add a little more water to achieve your desired consistency. Before removing it from the heat, toss in the baby spinach or kale and let it wilt into the curry.
Step 4: Cook the Halloumi (Optional)
If you’ve chosen to include the optional halloumi, heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot and shimmering, add the halloumi slices in a single layer. Cook for about 2 to 3 minutes on each side until they become golden and crisp. Once cooked, transfer them to a paper towel-lined plate to absorb any excess oil, maintaining their crispy texture.
Step 5: Assemble and Serve
Now, it’s time to bring everything together! Spoon the warm, fragrant basmati rice into serving bowls, then ladle the zucchini-chickpea curry over the rice. Finally, top it off with the crispy halloumi and the reserved crispy chickpeas for added crunch. If desired, you can garnish your dish with sesame seeds, sliced cucumbers, and chopped green onions for a beautiful presentation and an extra touch of freshness. Serve warm, and enjoy the creamy, spicy, savory, and utterly delicious experience!
Variations
- Protein: Replace halloumi with grilled chicken or shrimp for a non-vegetarian option or add extra tofu for a protein-packed vegan version.
- Vegetables: Substitute zucchini with other veggies like bell peppers, eggplant, or broccoli depending on what’s in season or what you prefer.
- Spices: Adjust the spice levels with additional cayenne, or try different curry blends like red curry paste for an exciting twist.
Cooking Notes
- Ensure your chickpeas are well-drained and rinsed to remove excess sodium and enhance flavor.
- Use full-fat coconut milk for a creamier texture, or opt for light coconut milk if looking for a lighter dish.
- For those who are sensitive to spice, start with a smaller amount of cayenne pepper and adjust to your taste preferences.
Serving Suggestions
- Pair with naan bread for a delightful way to scoop up the curry.
- Serve alongside a fresh side salad to add even more vibrant colors and flavors to your meal.
Tips
- Make it a one-pot meal by adding quinoa instead of rice for a nutty flavor and increased protein.
- Feel free to prepare the curry ahead of time and reheat it, as the flavors deepen and improve!
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 16 grams
- Sodium: 500 mg
FAQs
Can I make this curry in advance?
Yes! This Golden Chickpea & Zucchini Coconut Curry can be made ahead and refrigerated. The flavors meld beautifully over time, making it even more delicious when reheated.
What do I serve with this curry?
We recommend serving it with cooked basmati rice, but it also pairs well with naan or quinoa for a complete meal.
Can I freeze leftovers?
Absolutely! The curry can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Is there a vegan option?
Yes! Simply omit the halloumi cheese, and you’ll have a delicious vegan curry that’s still hearty and satisfying.
Conclusion
In conclusion, the Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach is a delightful dish that not only satisfies your palate but also nourishes your body. With its rich flavors, it contributes to a warm and cozy meal anyone can enjoy. Don’t miss out on the chance to try this recipe in your kitchen — it’s easy to prepare and perfect for any occasion. Once you make it, we’d love to hear your thoughts, variations, or any additional sides you chose to serve with it. Share your experiences, tips, or thoughts in the comments below, and happy cooking!
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Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Experience an explosion of flavors with this Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach!
Ingredients
- ¼ cup extra virgin olive oil
- 1 can (14 ounces) chickpeas, drained and rinsed
- Salt and black pepper, to taste
- 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 ½ tablespoons yellow curry powder
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 can (14 ounces) coconut milk
- 2 tablespoons tahini (sesame paste)
- ⅓–½ cup water, as needed for consistency
- Juice and zest of ½ lemon
- ¼ cup fresh cilantro or basil, roughly chopped
- 1 small handful baby spinach or kale, lightly chopped
- For Halloumi (Optional):
- 4 tablespoons olive oil, divided
- 8 ounces halloumi cheese, sliced ¼ inch thick
- For Serving:
- 2 cups cooked basmati rice
- Sliced Persian cucumbers, sesame seeds, and chopped green onions (optional garnish)
Instructions
- To start, heat ¼ cup of olive oil in a large pot over medium heat. Once the oil is shimmering, add the drained and rinsed chickpeas to the pot. Season them generously with salt and black pepper. Sauté the chickpeas for about 5 minutes, stirring occasionally, until they are golden and crispy. This step is essential as it enhances the flavor of the chickpeas and adds a delightful crunch to the final dish. Once perfectly crisped, remove about ½ cup of chickpeas and set them aside to use as a topping later.
- Next, add the diced zucchini, sweet corn, finely chopped shallot, minced garlic, and grated ginger to the pot with the remaining chickpeas. Sprinkle in a bit more salt and pepper to taste. Sauté these vegetables for 5 to 10 minutes, allowing them to soften and release their natural sweetness. Stirring occasionally ensures even cooking, allowing all the flavors to meld beautifully.
- Once the veggies have cooked down, stir in the yellow curry powder and cayenne pepper. Let them sauté for one more minute to bloom the spices, filling your kitchen with their delightful aroma. Then, pour in the creamy coconut milk and tahini, followed by ⅓ cup of water for consistency. Mix everything thoroughly to combine and bring this mixture to a gentle simmer over medium heat. Allow the curry to cook for 5 to 10 minutes until the sauce slightly thickens. If you notice it getting too thick, feel free to add a little more water to achieve your desired consistency. Before removing it from the heat, toss in the baby spinach or kale and let it wilt into the curry.
- If you’ve chosen to include the optional halloumi, heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot and shimmering, add the halloumi slices in a single layer. Cook for about 2 to 3 minutes on each side until they become golden and crisp. Once cooked, transfer them to a paper towel-lined plate to absorb any excess oil, maintaining their crispy texture.
- Now, it’s time to bring everything together! Spoon the warm, fragrant basmati rice into serving bowls, then ladle the zucchini-chickpea curry over the rice. Finally, top it off with the crispy halloumi and the reserved crispy chickpeas for added crunch. If desired, you can garnish your dish with sesame seeds, sliced cucumbers, and chopped green onions for a beautiful presentation and an extra touch of freshness. Serve warm, and enjoy the creamy, spicy, savory, and utterly delicious experience!
Notes
Use full-fat coconut milk for a creamier texture, or opt for light coconut milk if looking for a lighter dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 500 mg
- Protein: 16 g