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

Ingredients
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
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