Easy Vegetable Curry With Halloumi
A satisfying, veggie-packed curry that’s bursting with flavor and comfort. This easy vegetable curry features chickpeas, eggplant, zucchini, and bell peppers simmered in a fragrant spiced tomato sauce with golden halloumi—one-pot goodness for any night.
Servings: 6
Calories: 300kcal
Ingredients
- 1 tbsp olive oil or olive oil spray
- 1 large onion , diced
- thumb-sized piece fresh ginger , finely grated
- 3 cloves garlic , minced
- 1 tbsp Garam Masala or mild curry powder
- ½ tbsp brown sugar or sweetener
- ½ tsp salt
- 2 bay leaves
- 3 tbsp tomato paste
- 14 oz (400g) chickpeas , drained and rinsed
- 2 large eggplant (aubergine) cubed
- 2 red bell peppers , diced
- 2 zucchini (courgette), cubed
- 14 oz (400g) canned tomatoes
- 2 cups (500ml) vegetable stock
- 1 red chili whole
- 7 oz (100g) halloumi cheese , sliced (leave out for a vegan version)
- 2 tbsp lime juice or more to taste
To serve
- fresh cilantro (coriander)
- Pinch red pepper flakes to garnish
- Salt and pepper to season as needed
Instructions
- Start by frying the onions. Heat the olive oil and sauté the onions over low heat for 5-7 minutes, stirring frequently.1 tbsp olive oil , 1 large onion
- Stir in the ginger, garlic, Garam Masala, sugar and salt. Add the tomato paste and bay leaves and stir to combine.thumb-sized piece fresh ginger, 3 cloves garlic , 1 tbsp Garam Masala or mild curry powder, ½ tbsp brown sugar, ½ tsp salt, 2 bay leaves, 3 tbsp tomato paste
- Add the chickpeas, eggplant, peppers, zucchini, chopped tomatoes, chili, bay leaves and stock. Your pan will look overloaded at this point but don’t worry the vegetables will quickly cook down.14 oz (400g) chickpeas, 2 large eggplant, 2 zucchini, 14 oz (400g) canned tomatoes, 2 cups (500ml) vegetable stock, 1 red chili, 2 red bell peppers
- 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 brush with olive oil. Pan fry the halloumi over high heat for about 3 minutes per side until golden. Cut into bite sized cubes.7 oz (100g) halloumi cheese
- Discard the bay leaves and whole chilli. Stir the halloumi into the curry and add a good handful of fresh cilantro, using your hands to tear it.fresh cilantro
- 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.2 tbsp lime juice, Pinch red pepper flakes, Salt and pepper to season
Video
Notes
- Fridge: Store leftovers in an airtight container for up to 5 days. The flavors actually get better over time!
- Freezer: Freeze the curry (without the halloumi) for 2–3 months. Reheat gently on the stove or microwave. For best texture, fry fresh halloumi when ready to serve.
- Reheat: In pan or the microwave, adding a splash of water or broth if the sauce is too thick.
Nutrition
Calories: 300kcal | Carbohydrates: 38g | Protein: 17g | Fat: 11g | Saturated Fat: 6g | Sodium: 1039mg | Potassium: 932mg | Fiber: 12g | Sugar: 14g | Vitamin A: 551IU | Vitamin C: 37mg | Calcium: 420mg | Iron: 3mg
