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Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach
Ben Carraoli

Golden Chickpea & Zucchini Coconut Curry with Halloumi Recipe

I have to share how much I loved making this Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach. From the first aroma of sautéed garlic and ginger to the creamy coconut sauce, it instantly felt like a warm hug.
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Total Time 40 minutes
Servings: 3
Calories: 520
Ingredients Method Notes

Ingredients
  

  • ¼ cup + 4 tbsp extra virgin olive oil
  • 1 can 14 oz chickpeas, drained and rinsed
  • 2 medium zucchini or yellow squash diced
  • Kernels from 2 ears of sweet corn
  • 1 small shallot finely chopped
  • 2 garlic cloves minced
  • 1- inch ginger piece grated
  • 1½ tbsp yellow curry powder
  • ½ tsp cayenne pepper optional
  • 1 can 14 oz coconut milk – creamy base
  • 2 tbsp tahini
  • ⅓ –½ cup water
  • Juice and zest of ½ lemon
  • ¼ cup fresh cilantro or basil chopped
  • Small handful spinach or kale chopped – green power
  • 8 oz halloumi cheese sliced ¼ inch thick
  • 2 cups cooked basmati rice
  • Garnishes to taste
  • ⅓ –½ cup water
  • Juice and zest of ½ lemon
  • ¼ cup fresh cilantro or basil chopped
  • Small handful spinach or kale chopped
  • 8 oz halloumi cheese sliced ¼ inch thick
  • 2 cups cooked basmati rice
  • Garnishes to taste

Method
 

  1. Heat olive oil in a skillet, then add chickpeas. Cook for 5 minutes until golden and slightly blistered. Scoop some for garnish.
  2. Add zucchini, corn, shallot, garlic, and ginger to the same skillet. Stir and cook 5–10 minutes until tender and aromatic.
  3. Sprinkle curry powder and cayenne, then pour in coconut milk, tahini, and water. Simmer for 10 minutes until the sauce thickens, then stir in spinach, lemon, and herbs.
  4. In a separate pan, fry halloumi slices 2–3 minutes per side until golden. Drain on paper towels.
  5. Spoon rice into bowls, top with curry, halloumi, and reserved chickpeas. Garnish with sesame seeds, cucumber slices, and green onions.

Notes

  • I always toast the curry powder before adding coconut milk to release more aroma
  • I prefer fresh spinach over frozen—it keeps the texture perfect
  • I like adding extra lemon juice at the end for a fresh, bright flavor
  • If you want more heat, I sprinkle in a little chili flakes while serving.