Description
Chickpea and Halloumi Curry
Chickpea and Halloumi Curry is a quick, easy, and healthy dish that brings together the flavors of Indian and Mediterranean cuisine. With halloumi’s firm texture and chickpeas’ heartiness, this curry is perfect for a cozy weeknight dinner or a meatless Monday meal. Soft cubes of halloumi cheese and chickpeas are simmered in a flavorful curry sauce, complemented by tender spinach, making every bite delicious and satisfying.
8 oz halloumi, diced
1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can diced tomatoes
1 onion, finely chopped
2 tbsp curry paste
1 tbsp tomato paste
4 garlic cloves, minced
1 tbsp grated ginger
1 tsp vegetable oil
2 cups spinach
Salt and pepper, to taste
Directions:
1. Heat oil in a pot. Add garlic, onion, and ginger, sauté until translucent.
2. Add tomato paste and curry paste, sauté for a minute.
3. Stir in diced tomatoes, halloumi, and chickpeas. Cover and simmer for 5 minutes.
4. Add spinach, stir to wilt. Season with salt and pepper.
Prep Time: 15 mins
Kcal: 325
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, prep all ingredients: dice the halloumi, chop the onion, mince the garlic, and grate the ginger. Heat the vegetable oil in a large, heavy-bottomed pot or deep skillet over medium heat. Add the onion, garlic, and ginger, sautéing for 4-5 minutes until soft and fragrant. Stir in the curry paste and tomato paste, cooking for a full minute to deepen the flavors. Pour in the diced tomatoes with their juices, then add the diced halloumi and drained chickpeas. Stir well, bring to a gentle simmer, cover, and cook for 5 minutes. Uncover, add the fresh spinach in batches, stirring until just wilted. Finally, season to taste with salt and pepper.
Serving Suggestions
This hearty curry is versatile. For a classic pairing, serve it over a bed of fluffy basmati rice or with warm naan bread to soak up the sauce. A side of cooling cucumber raita or a simple green salad balances the spices. For a low-carb option, try it with cauliflower rice. Garnish with fresh cilantro, a squeeze of lime juice, or a dollop of plain yogurt.
How-to Summary
Sauté onion, garlic, and ginger. Bloom curry and tomato pastes. Add tomatoes, halloumi, and chickpeas; simmer for 5 minutes. Wilt spinach, season, and serve.
Frequently Asked Questions
Can I use a different cheese? Halloumi is ideal for its high melting point. Paneer is the best substitute. Avoid soft cheeses like feta or mozzarella, as they will disintegrate.
How can I make this spicier or milder? Control the heat by choosing a mild, medium, or hot curry paste. Add a chopped fresh chili when sautéing the onions for more heat, or a splash of coconut milk to mellow it out.
Is this curry freezer-friendly? You can freeze the base sauce and chickpeas. However, add fresh halloumi and spinach after thawing and reheating, as both can become rubbery or mushy when frozen.
What can I use instead of canned tomatoes? Two cups of fresh, ripe diced tomatoes work well. You may need to add a splash of water or vegetable broth and simmer for a few extra minutes to break them down.
Can I add other vegetables? Absolutely. Bell peppers, cauliflower, or sweet potato are great additions. Add harder vegetables with the onions to soften before proceeding.
Common Mistakes to Avoid
Avoid overcrowding the pan when sautéing the initial aromatics, as this steams them instead of creating a flavorful base. Do not skip blooming the curry paste with the tomato paste; this step is crucial for unlocking maximum flavor. Resist the urge to stir the curry constantly after adding the halloumi, as gentle simmering helps it hold its shape. Finally, do not overcook the spinach—add it last and wilt just before serving to retain color and nutrients.
Conclusion
This Chickpea and Halloumi Curry is a testament to how simple ingredients can create a deeply flavorful and satisfying meal. It successfully marries texture and taste, offering a healthy, protein-rich dinner that comes together in minutes. By following the guide and tips above, you can master this versatile dish and adapt it to your personal preference, making it a reliable staple in your weekly recipe rotation.