Aubergine and halloumi curry
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Aubergine and halloumi curry
Halloumi isn't traditionally found in curries but it goes well with the spices in this dish, plus it comes in at less than 300 calories a serving!
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
299Kcal
Fat
19gr
Saturates
8gr
Carbs
11gr
Sugars
11gr
Fibre
5gr
Protein
18gr
Salt
1.5gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 3 tbsp rapeseed or sunflower oil
- 2 aubergines, chopped into chunks
- 3 garlic cloves, finely chopped
- a thumb-sized piece of root ginger, finely chopped
- 1 red chilli, finely chopped (deseeded if you don’t like it too hot)
- 2 tbsp garam masala
- 2 tsp ground turmeric
- 2 x 400g tins chopped tomatoes
- 1 x 225g pack light halloumi
- 1 x 30g pack coriander, roughly chopped
Step by step
Get ahead
Make the aubergine curry up to two days ahead (or freeze), then fry the halloumi when you are ready to eat.
- Heat 2 tablespoons of oil in a large pan. Add the aubergines, garlic, ginger, chilli and a pinch of salt. Fry, stirring, for 2-3 minutes until starting to brown, then sprinkle in the garam masala and 1 teaspoon of turmeric. Cook for 1 minute more then tip in the chopped tomatoes. Half fill one of the tins with water and pour that in too. Bring to the boil then simmer for 15-20 minutes until the aubergine is tender.
- Meanwhile pat the halloumi dry then chop into roughly 2cm cubes. Mix the remaining oil and turmeric together and stir in the halloumi to coat.
- Once the curry is nearly cooked, put a large nonstick frying pan over a medium heat. Fry the halloumi cubes until golden brown on all sides, then add them to the curry. Season to taste then stir through the coriander. Serve with rice or chapatis.
