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!
You will also love my Vegan Stew
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If you are looking for a vegetarian curry recipe that is
- Super tasty
- So easy!
- Hearty and filling
- Slimming friendly
Then you have come to the right place my friends! This recipe started life as an Indian-inspired aubergine curry then I added ALL THE VEGETABLES, chickpeas and halloumi…
I have kept the spices very simple on purpose because I know not everyone has access to a massive spice collection.
If you haven’t got Garam Masala, replace with a mild or medium curry powder. If you like your curries hot you can use Madras powder or a teaspoon of cayenne pepper.
If you have loads of spices at your disposal feel free to add some ground cumin, cinnamon and coriander.
Oh and by the way, if you take the halloumi out and this becomes a vegan curry – it is as simple as that.
So is vegetable curry good for you?
This one is! It is loaded – and I mean PACKED – with veggies: onions, aubergines, courgettes, tomatoes…
The halloumi, which is optional, CAN be high in salt and fat so it is best used a bit sparingly and eaten in moderation. I used reduced fat halloumi, 45g is allowed as an extra on SW.
There’s no heavy oil or ghee since I have used an olive oil spray and so this recipe is suitable for popular weight loss plans like Weight Watchers and Slimming World.
One serving is around 300 calories (without sides), 10 WeightWatchers SmartPoints and FREE on Slim World provided the cheese is part of your daily allowance.
QUICK AND EASY VEGETABLE CURRY STEP BY STEP
Take a look at this step by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at the end of this post.
Start by frying the onions. Mist a large lidded casserole dish with olive oil spray (or use a little olive oil). Cook over low heat for 5-7 minutes, stirring frequently. Watch the pan doesn’t get too dry – add a splash of vegetable stock if it does.
Stir in the ginger, garlic, Garam Masala, sugar or sweetener and salt. Add the tomato purée and bay leaves and stir to combine.
Add the chickpeas, aubergine (eggplant), courgette (zucchini), chopped tomatoes, whole chilli and stock. Your casserole will load overloaded at this point but don’t worry the vegetables will quickly cook down.
Bring everything to a rolling simmer then reduce the heat and cook for 30 -35 minutes, stirring occasionally, until the sauce thickens and vegetables are cooked through.
Meanwhile heat a griddle pan and spray with cooking spray. Pan fry the halloumi over high heat for about 3 minutes per side until golden. Cut into bite sized cubes.
Discard the bay leaves and whole chilli. Stir the halloumi into the curry and add a good handful of fresh coriander, using your hands to tear it.
Add lime juice and check the seasoning – there shouldn’t be any need for salt but add freshly ground pepper and a pinch chilli flakes and serve.
What to serve with vegetable curry
This curry is delicious on its own, maybe with some naan or flatbread on the side. I sometimes add a dollop of fat-free yoghurt as well.
Serve it over rice, cauliflower rice or couscous for a truly filling meal! You can even use it as a jacket potato filling or in wrap.
Storing and freezing
This curry keeps well in the fridge for 3 days. It can also be frozen for up to two months (without the halloumi).
Always reheat leftovers until piping hot all the way through before serving.
HAVE YOU MADE MY VEGGIE CURRY?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Hearty vegetable curry with chickpeas, aubergines and halloumi
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
- Start by frying the onions. Mist a large lidded casserole dish with olive oil spray (or use a little olive oil). Cook over low heat for 5-7 minutes, stirring frequently. Watch the pan doesn’t get too dry – add a splash of vegetable stock if it does.
- Stir in the ginger, garlic, Garam Masala, sugar or sweetener and salt. Add the tomato purée and bay leaves and stir to combine.
- Add the chickpeas, aubergine, courgette, chopped tomatoes, whole chilli and stock. Your casserole will load overloaded at this point but don’t worry the vegetables will quickly cook down.
- Bring everything to a rolling simmer then reduce the heat and cook for 30 minutes, stirring occasionally, until the sauce thickens.
- Meanwhile heat a griddle pan and spray with Frylight. Pan fry the halloumi over high heat for about 3 minutes per side until golden. Cut into bite sized cubes.
- Discard the bay leaves and whole chilli. Stir the halloumi into the curry and add a good handful of fresh coriander, using your hands to tear it.
- Add lime juice and check the seasoning – there shouldn’t be any need for salt but add freshly ground pepper and a pinch chilli flakes and serve.
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