Halloumi and Aubergine Curry

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

1

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

2

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

3

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

4

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

5

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

6

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

7

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

1

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

2

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

3

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

4

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

5

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

6

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

7

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

Halloumi and Aubergine Curry

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