HEARTY VEGETARIAN CURRY WITH CHICKPEAS, AUBERGINES AND HALLOUMI
A hearty full flavoured Halloumi curry to die for! Bursting with zing and zang and leaving you nice and full.
30 minute meal - Family friendly
Ingredients
- 1 tbsp Olive Oil
- 1/2 Yellow Onion
- 1 tsp Fresh Ginger
- 2 Garlic cloves
- 1 tsp Garam Masala
- 1 tsp Sugar - light brown
- Salt
- 1 Bay Leaf
- 1 1/2 tbsp Tomato Puree
- 200 g Chopped Tomatoes
- 200 g Chickpeas
- 1 Aubergine ( eggplant)
- 1 Courgette (zucchini)
- 1/2 Vegetable Stock
- 1 tsp Chopped chili
- 1 Lime
- 100 g Halloumi Cheese
- 1 Coriander
Instructions
- Heat a deep saucepan over a medium heat and add a splash of olive oil followed by the diced onion. Cook for around 7 minutes.
- Add the garlic, ginger, garam masala, sugar and stir. Once the onion is coated add the tomato puree and the bay leaf and continue to combine the mixture.
- Add the chickpeas, aubergine, courgette, chopped tomatoes, the chopped chilli’s and the stock. Bring to a simmer and stir stir stir.
- Reduce the heat and continue to stir it until the juices thicken up.
- Meanwhile, slice the halloumi and in a different pan and griddle over a high heat, fry each side of each slice for about 3 minutes until golden brown. Remove from the heat and slice into bite size chunks.
- Remove the bay leaf and add the halloumi cheese.
- Add a squeeze of lime, a crack of salt and pepper and a handful of chopped coriander. Dish up!
Nutrition
Calories: 519kcalCarbohydrates: 59gProtein: 25gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 771mgPotassium: 1419mgFiber: 19gSugar: 22gVitamin A: 566IUVitamin C: 51mgCalcium: 645mgIron: 5mg
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on 11 November 2020
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