Recipe Book

Aubergine and Halloumi Curry

Updated: 22 Mar 2024

Ingredients

• 1 aubergine, chopped into chunks
• 1 onion
• 2 garlic cloves, finely chopped
• Approx. 1 tsp ginger puree (or chopped piece of fresh ginger)
• 1 tsp (scant) garam masala
• 1/2 tsp ground turmeric
• 1x 400g tin chopped tomatoes
• 1 pack halloumi cheese
• Brown basmati rice
• Optional: spinach

Method

1. Cook the rice in the rice cooker or similar.
2. Saute the onion for a few minutes, then add the aubergines, garlic, ginger and a pinch of salt. Fry, stirring, for 2-3 minutes until starting to brown, then sprinkle in the garam masala and turmeric.
3. Cook for 1 minute then tip in the chopped tomatoes. Fill the empty tin about a third of the way with water and pour that in too. Bring to the boil and simmer for 15-20 minutes.
4. Meanwhile, pat the halloumi dry then chop into roughly 2cm cubes.
5. Once the curry is nearly cooked, put a large frying pan over a medium heat. Add the olive oil and fry the halloumi cubes until golden brown on all side. Stir through the curry (Along iwth spinach if using). Serve.