Golden Chickpea & Zucchini Coconut Curry Recipe
Experience an explosion of flavors with this Golden Chickpea & Zucchini Coconut Curry with Halloumi and Spinach!
Ingredients
Scale
- ¼ cupextra virgin olive oil
- 1can (14 ounces) chickpeas, drained and rinsed
- Salt and black pepper, to taste
- 2medium zucchini or yellow squash, diced
- 2ears sweet corn, kernels removed from the cob
- 1shallot, finely chopped
- 1-inch piece fresh ginger, grated
- 2cloves garlic, minced
- 1 ½ tablespoonsyellow curry powder
- ½ teaspooncayenne pepper (adjust to taste)
- 1can (14 ounces) coconut milk
- 2 tablespoonstahini (sesame paste)
- ⅓–½cup water, as needed for consistency
- Juice and zest of ½ lemon
- ¼ cupfresh cilantro or basil, roughly chopped
- 1small handful baby spinach or kale, lightly chopped
- For Halloumi (Optional):
- 4 tablespoonsolive oil, divided
- 8 ounceshalloumi cheese, sliced ¼ inch thick
- For Serving:
- 2 cupscooked 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.
Nutrition
- Calories: 450 kcal
- Protein: 16 g