Description
A quick and healthy creamy chickpea coconut curry featuring zucchini, halloumi, and fresh spinach, perfect for a family-friendly meal.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 medium zucchini, diced
- 200g halloumi, cubed
- 2 cups fresh spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan; sauté onion and garlic until soft.
- Add curry powder and cook for another minute.
- Stir in zucchini and cook until slightly tender.
- Add coconut milk and chickpeas; simmer for 10 minutes.
- Stir in halloumi and spinach; cook until spinach wilts.
- Season with salt and pepper; serve garnished with cilantro.
Notes
For a vegan version, substitute halloumi with tofu or omit it entirely. Customize veggies and spices to your preference!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 50mg