Name: Halloumi and Aubergine Curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5
Ingredients: 2 x 225g blocks of halloumi; 3 tbsp olive oil; 2 red onions, diced; 4 garlic cloves, crushed; 1 red pepper, chopped; 2 small aubergines, cut into chunks; 1 thumb sized piece of ginger, grated; 1 red chilli, deseeded and finely chopped; 2 tbsp curry powder or garam masala (whatever you have to hand); 1 level tsp of cumin seeds; 2 tsp turmeric; 1 400g tin of chickpeas, drained; zest and juice of 1/2 lemon; 2 400g tins of chopped tomatoes; 400 ml water; 1 large bunch of coriander, chopped; brown rice or bulgur wheat and sunflower seeds to serve

CategoryBeans, Dinner, Family food, Happy & calm, Happy eating, Health boost, Weight controlDifficultyBeginner

A perfect nourishing substitute for a takeaway, with leftovers for lunches too!

Yields5 Servings

Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients

2 x 225g blocks of halloumi

3 tbsp olive oil

2 red onions, diced

4 garlic cloves, crushed

1 red pepper, chopped

2 small aubergines, cut into chunks

1 thumb sized piece of ginger, grated

1 red chilli, deseeded and finely chopped

2 tbsp curry powder or garam masala (whatever you have to hand)

1 level tsp of cumin seeds

2 tsp turmeric

1 400g tin of chickpeas, drained

zest and juice of 1/2 lemon

2 400g tins of chopped tomatoes

400 ml water

1 large bunch of coriander, chopped

brown rice or bulgur wheat and sunflower seeds to serve

Directions

Heat 2 tbsp of oil in a large non-stick pan and add the cubes of cheese.

Fry them on a hot heat until golden all over (in 2 batches if needed), then remove and set aside on a plate

Add 2 more tbsp of oil to the pan and turn down the heat to medium

Add the onions, red pepper and aubergines and cook for around 10 minutes, stirring until soft

Add the garlic, ginger, chilli, cumin curry powder, lemon zest and juice and the turmeric and cook for a few minutes.

Stir well then add the water, tinned tomatoes and chickpeas and cook for 10 minutes on a low-med heat

Stir in the halloumi and coriander and serve with rice and seeds

Ingredients

2 x 225g blocks of halloumi

3 tbsp olive oil

2 red onions, diced

4 garlic cloves, crushed

1 red pepper, chopped

2 small aubergines, cut into chunks

1 thumb sized piece of ginger, grated

1 red chilli, deseeded and finely chopped

2 tbsp curry powder or garam masala (whatever you have to hand)

1 level tsp of cumin seeds

2 tsp turmeric

1 400g tin of chickpeas, drained

zest and juice of 1/2 lemon

2 400g tins of chopped tomatoes

400 ml water

1 large bunch of coriander, chopped

brown rice or bulgur wheat and sunflower seeds to serve

Directions

Heat 2 tbsp of oil in a large non-stick pan and add the cubes of cheese.

Fry them on a hot heat until golden all over (in 2 batches if needed), then remove and set aside on a plate

Add 2 more tbsp of oil to the pan and turn down the heat to medium

Add the onions, red pepper and aubergines and cook for around 10 minutes, stirring until soft

Add the garlic, ginger, chilli, cumin curry powder, lemon zest and juice and the turmeric and cook for a few minutes.

Stir well then add the water, tinned tomatoes and chickpeas and cook for 10 minutes on a low-med heat

Stir in the halloumi and coriander and serve with rice and seeds

Halloumi and Aubergine Curry

Ingredients Directions

Ingredients

Directions

Ingredients

Directions

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