Easy Vegetable Curry with Halloumi

Why You’ll Love This Recipe

• Simple & satisfying—one-pot cooking and ready in under an hour.
• Versatile—perfect for plant-based lifestyles or mixed diets.
• Vegetable-packed goodness—chickpeas, peppers, zucchini, eggplant deliver texture and nutrition.

Here’s What you Will Need

Feel free to play around with the vegetables in this curry, adding whatever is seasonal. Leave out the Halloumi and this recipe is vegan, simple as that!

• Aromatic Base: We’re starting strong with onion, garlic, and ginger—aka the flavor dream team. They sizzle together to create a rich, fragrant foundation. The onion softens and sweetens, garlic gives savory depth and ginger adds a warming kick that’s unmistakable in a good curry.
• Spices: This curry keeps it simple with curry powder and garam masala, but wow, do they bring the flavor. If you like your curries hot you can use Madras powder or a teaspoon of cayenne pepper.
• Vegetables: The heart and soul of this curry! You’ve got eggplant, zucchini, and both red and yellow bell peppers bringing all the color and texture. The eggplant turns silky and soaks up that dreamy sauce, while zucchini and bell peppers are color, sweetness and texture.
• Curry Sauce: Canned tomatoes and tomato paste provide the rich, tangy foundation. They simmer down into a thick gravy that holds all the veg together.
• Protein & Texture: Chickpeas are the ultimate plant-based protein here—nutty, satisfying, and just chewy enough. And then there’s the halloumi. Cubed and pan-fried until golden and crisp, it’s the perfect salty, chewy topping that turns this curry into something truly special.
• Finishing Touches: Garnish with chopped cilantro (if you’re a fan) and maybe a squeeze of lime for brightness.

How to Make my Easy Vegetable Curry

1. 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.
2. Stir in the ginger, garlic, Garam Masala, sugar or sweetener and salt. Add the tomato purée and bay leaves and stir to combine.

2. Add the chickpeas, eggplant (aubergine), zucchini (courgette), chopped tomatoes, whole chili and stock. Your casserole will look overloaded at this point, but don’t worry the vegetables will quickly cook down.
3. 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.

4. 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.

5. Discard the bay leaves and whole chili. Stir the halloumi into the curry and add a good handful of fresh coriander, using your hands to tear it. 
6. Add lime juice and check the seasoning – there shouldn’t be any need for salt but add freshly ground pepper and a pinch red pepper flakes and serve.