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Chickpea Curry with Vegan Halloumi

Prep Time:

20 minutes

Cook Time:

30 minutes

Makes:

4 servings

This chickpea curry is rich, wholesome, and packed with plant-based protein. The combination of coconut milk, aromatic spices, and tender vegetables makes it the perfect cozy meal. Topped with slices of homemade vegan halloumi, it’s a delicious fusion of comfort and creativity that’s sure to impress.

Ingredients

  • 1 cup (180 g) rice

  • 1 brown onion

  • 1 tsp fresh grated ginger

  • 1 tsp paprika powder

  • 1 tsp turmeric powder

  • 1 tsp garam masala powder

  • 1/2 tsp ground black pepper

  • 1/2 tsp salt

  • 1 tbsp (15 g) tomato paste

  • 1 tbsp (15 ml) coconut oil

  • 3 carrots

  • 7 oz (200 g) mushrooms

  • 2 cups (60 g) fresh spinach, chopped

  • 1½ cups (250 g) chickpeas (drained)

  • 1⅔ cups (400 ml) coconut milk

  • 1/2 bunch fresh parsley

  • 7 oz (200 g) vegan halloumi (see recipe on my blog)

Instructions

  1. Rinse the rice and cook it according to the package instructions.


  2. Peel and finely chop the onion and ginger. Peel and cube the carrots, and clean and slice the mushrooms. Wash and drain the spinach.


  3. Heat the coconut oil in a large pan over medium heat. Sauté the onion and ginger until translucent. Add the paprika, turmeric, garam masala, black pepper, salt, and tomato paste. Toast briefly to release the aromas.


  4. Add the carrots and mushrooms, and sauté for a few minutes. Then add the chickpeas and pour in the coconut milk. Stir to combine and let it simmer for 10–15 minutes until the vegetables are tender.


  5. Stir in the spinach and let it wilt gently.


  6. Top the curry with slices of vegan halloumi and allow them to warm through.


  7. Chop the parsley and sprinkle it over the curry. Serve with rice and enjoy!

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