Description

Aubergine and Halloumi Curry

Aubergine and halloumi curry is a simple, yet delicious vegetarian curry full of flavor and amazing texture. Aubergine provides a “meaty” base, while halloumi adds a salty, chewy contrast. This dish was inspired by Mediterranean and Indian flavors, creating a comforting curry that pairs perfectly with rice or naan. Easy to prepare and ideal for a make-ahead meal, the flavor deepens over time, making it perfect for family dinners or meal prep.

2 tbsp olive oil
2 medium aubergines, cubed
1 large onion, chopped
1 red pepper, sliced
2 garlic cloves, chopped
1-inch ginger, chopped
2 tbsp curry powder
400g chopped tomatoes
200 ml water
200 ml coconut milk
225g halloumi, cubed
Fresh coriander

Directions:
1. Fry aubergine in oil until golden. Set aside.
2. Fry onion, pepper, garlic, and ginger.
3. Add curry powder, tomatoes, and water.
4. Simmer with aubergine, then add halloumi and coconut milk.

Prep Time: 10 min
Kcal: 479 per serving