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Creamy Chickpea Coconut Curry

A quick and delicious chickpea coconut curry packed with flavors, zucchini, halloumi, and spinach—perfect for busy nights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon coconut oil
  • 1 small onion, chopped or to taste
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium zucchini, diced
  • 1 can (14 oz) coconut milk
  • 3 cups fresh spinach
  • 8 oz halloumi cheese, cubed
  • to taste Salt and pepper
  • for garnish Fresh cilantro optional

Method
 

Preparation
  1. Heat the coconut oil in a large pot or deep skillet over medium heat until shimmering.
  2. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for an additional minute.
Cooking
  1. Add the ground cumin and curry powder, blending them well with the onions.
  2. Incorporate chickpeas and diced zucchini into the mixture, stirring to coat.
  3. Pour in the coconut milk, allowing the mixture to gently bubble and simmer for about 10 minutes.
  4. Once zucchini is softened, season with salt and pepper.
  5. Add fresh spinach and cubed halloumi, stirring until the spinach wilts and halloumi is lightly golden.
  6. Remove from heat and garnish with fresh cilantro if desired.

Notes

For a vegetarian alternative, you can replace halloumi with tofu. This dish can be spiced up with red pepper flakes according to taste. Leftovers can be stored in an airtight container for up to 4 days or frozen for later.