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HEARTY VEGETARIAN CURRY WITH CHICKPEAS, AUBERGINES AND HALLOUMI

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florencetheambulance
florencetheambulancehttps://www.youtube.com/channel/UCgs1d1DNlexrzXxsV6M2U5A
Hey, we are Mark & Sophie We are the proud owners of our Ambulance conversion Florence (Flo) and we are the passionate foodies behind Van Life Eats. As a couple, we live separately, Mark lives full time in Flo whilst Sophie lives in a house. Weekends then become our adventure time but we also often have an evening dinner time in Flo. Whatever the occasion, we always aim to impress one another with great van cooked meal. As a certified nutritionist and personal trainer, Mark tends to enjoy the balance of maintaining a healthy, active van life lifestyle, however, portion control isn't Marks strong point! ? Sophie has the taste buds and knows exactly how to put the heart into a hearty meal. If it makes you dribble then it's one of Sophie's recipes! We look forward to meeting you all, and we are planning on dedicating our time and money into travelling around on an ultimate Van Life culinary adventure! Lots of Love Mark & Sophie

HEARTY VEGETARIAN CURRY WITH CHICKPEAS, AUBERGINES AND HALLOUMI

Vegetarian
A hearty full flavoured Halloumi curry to die for! Bursting with zing and zang and leaving you nice and full.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Course Dinner
Servings 2
Diet Vegetarian

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
Keyword cheese, Curry, Halloumi, healthy, hearty, vegetarian
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