Chickpea, Halloumi & Aubergine Curry

This vegetarian curry is hearty, wholesome and anything but boring.

The creamy halloumi is the perfect complement to the aromatic spices and fresh garlic and ginger.

Perfect for a cosy night in and for meal prep for the week.

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Ingredients

• 1 large onion, finely chopped

• 1 large aubergine

• 250g halloumi, cut into cubes

• 2 tins chickpeas

• 1 tin chopped tomatoes

• 15ml ghee/oil

• 6 garlic cloves, minced

• 2 tsp ginger paste

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• A few curry leaves

• 1 tsp paprika

• 1/2 tsp turmeric powder

• 1/2 tsp chilli powder (or to taste)

• 1 tsp cumin powder

• 2 tsp coriander powder

• 1 tsp lemon juice

• Salt to taste

Method:

1. Cut the aubergine into evenly sized cubes and sprinkle with salt. Set aside for 30-60 minutes to allow them to sweat, then rinse with cold water and pat dry with paper towels.

2. Heat the ghee/oil in a deep skillet or pan and add in the cumin seeds, mustard seeds and curry leaves.

3. Once the seeds start to pop add in the onion and sauté until soft.

4. Add in the aubergine along with the garlic, ginger, salt and spices. Allow the aubergine to soften.

5. Once the aubergine is nice and soft, add in the tinned tomatoes and leave to simmer for about 10 minutes. For more sauce, add about half a cup of water.

6. Add in the tinned chickpeas, halloumi cubes and lemon juice and simmer for a further 10 minutes.

7. Serve with rice or naan and garnish with freshly chopped coriander.

Notes

Serves: 6

Total cook time: 30 minutes

Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

To make this recipe vegan simply use oil instead of ghee and leave out the halloumi or replace with tofu.