Hearty vegetable curry with chickpeas, aubergines and halloumi

Name: Hearty vegetable curry with chickpeas, aubergines and halloumi
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: British, Indian
Ingredients: Olive oil cooking spray (or 1 tbsp olive oil); 1 onion (, diced); Thumb sized piece fresh ginger (, finely grated); 3 garlic cloves (, minced); 1 tbsp Garam Masala or mild curry powder; 1 tbsp Sukrin Gold (or light brown sugar); ½ tsp salt; 2 bay leaves; 3 tbsp tomato puree; 400 g (14oz) tin chickpeas, drained and rinsed; 2 aubergines ((eggplant), cubed); 2 courgettes ((zucchini), cubed); 400 g (14oz) tin chopped tomatoes; 500 ml (1 cup) hot vegetable stock; 1 whole red chilli; ½ lime, juice only (or more to taste); 200 g | 7oz reduced fat halloumi (, sliced (leave out for a vegan version)); Large handful fresh coriander ((cilantro)); Pinch chilli flakes (to garnish); Salt and pepper to season (as needed)

Instructions

Prep:5minCook:40min

This hearty vegetable curry recipe is packed with aubergine, courgette, chickpeas and topped with grilled halloumi. Easy to make, super delicious and slimming friendly too!

Updated at: Mon, 09 Dec 2024 06:37:45 GMT