Description
A rich and warming coconut curry made with golden spices, hearty chickpeas, tender zucchini, salty halloumi, and fresh spinach for a comforting yet balanced meal.
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
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add halloumi and pan-sear until golden on both sides. Remove and set aside.
- Add remaining olive oil to the same pan.
- Sauté the onion until soft and translucent.
- Stir in garlic and ginger and cook until fragrant.
- Add curry powder, turmeric, and cumin and let spices bloom for 30 seconds.
- Add chickpeas and zucchini, tossing to coat in the spices.
- Pour in coconut milk and vegetable broth and bring to a gentle simmer.
- Simmer for about 15 minutes until zucchini is tender and sauce thickens slightly.
- Stir in spinach and cook until wilted.
- Return halloumi to the pan and gently stir.
- Finish with lime juice, adjust seasoning, and remove from heat.
- Garnish with fresh cilantro if desired and serve warm.
Notes
- Halloumi holds its shape and stays firm in curry.
- Substitute tofu to make the dish vegan.
- Add chili flakes or fresh chili for extra heat.
- Serve with rice, naan, or quinoa for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 35mg
