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!