Name: Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian-Inspired
Ingredients: 8 oz halloumi cheese, sliced or cubed; 2 tbsp olive oil, divided; 2 cans (15 oz each) chickpeas, drained and rinsed; 2 medium zucchini, sliced; 1 medium onion, chopped; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 1/2 tbsp curry powder; 1 tsp ground turmeric; 1 tsp ground cumin; 1 can (14 oz) full-fat coconut milk; 1/2 cup vegetable broth; 1 tsp salt; 1/2 tsp black pepper; 3 cups fresh spinach; 1 tbsp fresh lime juice; Optional: fresh cilantro, chopped

I make Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach when I want something rich, warming, and full of bold flavor. The creamy coconut sauce, golden spices, and salty halloumi come together in a comforting curry that feels both hearty and fresh.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor and texture while still being simple to make. The chickpeas make it filling, the zucchini keeps it light, and the halloumi adds a savory bite that balances the creamy curry beautifully. I also like how well it works for both weeknight dinners and leftovers. Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach

Ingredients

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

halloumi cheese, sliced or cubed
olive oil
chickpeas, drained and rinsed
zucchini, sliced
onion, chopped
garlic, minced
fresh ginger, grated
curry powder
ground turmeric
ground cumin
coconut milk
vegetable broth
salt
black pepper
fresh spinach
lime juice
fresh cilantro, optional

Directions

I start by heating olive oil in a skillet over medium heat and pan-searing the halloumi until golden on both sides. I remove it from the pan and set it aside.

In the same pan, I add a bit more olive oil if needed and sauté the onion until soft. I stir in the garlic and ginger and cook until fragrant. I add the curry powder, turmeric, and cumin, letting the spices bloom briefly.

I add the chickpeas and zucchini, tossing them in the spices, then pour in the coconut milk and vegetable broth. I let the curry simmer for about 15 minutes, until the zucchini is tender and the sauce has thickened slightly.

I stir in the spinach and let it wilt, then return the halloumi to the pan. I finish with lime juice, adjust the seasoning, and remove the curry from the heat.

Servings and Timing

I usually get 4 servings from this recipe.
Prep time: about 15 minutes
Cook time: about 25 minutes
Total time: about 40 minutes

Variations

I sometimes swap zucchini for cauliflower or bell peppers depending on what I have. When I want extra heat, I add chili flakes or fresh chili. I also like serving this curry with rice, naan, or quinoa for a heartier meal.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of broth or coconut milk if the sauce thickens too much. Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach

FAQs

Can I make this curry vegan?

I replace the halloumi with tofu or extra chickpeas to keep it fully plant-based.

Does halloumi melt in curry?

I find that halloumi holds its shape well and stays pleasantly firm.

Can I use light coconut milk?

I use it sometimes, but the curry is creamier with full-fat coconut milk.

Is this curry spicy?

I find it mild, but I easily adjust the heat with chili flakes or paste.

What should I serve with this curry?

I usually serve it with basmati rice, naan, or flatbread.

Conclusion

I keep Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach in my rotation because it’s comforting, flavorful, and satisfying without feeling heavy. With warm spices, creamy sauce, and hearty ingredients, this recipe always gives me a cozy meal I look forward to making again.