Aubergine and Halloumi Curry Recipe

Introduction

This aubergine and halloumi curry is a vibrant, flavorful dish that combines tender eggplant, golden halloumi, and fragrant spices in a creamy coconut sauce. It’s a satisfying vegetarian meal perfect for family dinners or entertaining guests.

Ingredients

• 2 tablespoons olive oil, divided
• 2 medium aubergines (eggplant), cut into bite-size chunks
• 1 large onion, finely chopped
• 1 pointed red pepper, sliced
• 2 large garlic cloves, finely chopped
• 1-inch knob fresh ginger, chopped
• 2 tablespoons medium curry powder
• 1 x 400 g (14 oz) can chopped tomatoes
• 200 ml (1 cup) water
• 200 ml (1 cup) coconut milk
• 225 g (8 oz) halloumi, cut into bite-sized pieces
• Fresh coriander, a handful

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a large, deep pan. Add the aubergines and a pinch of salt and fry for 4-5 minutes over medium heat until softened and slightly golden. Remove the aubergines from the pan with a slotted spoon and set them aside.
2. Step 2: Add the rest of the olive oil to the pan and fry the onion and red pepper for 2-3 minutes until the onion is starting to brown at the edges.
3. Step 3: Stir in the garlic and ginger and cook for another minute. Then add the curry powder, chopped tomatoes, and water, stirring well to combine.
4. Step 4: Return the fried aubergines to the pan and stir to combine. Bring the sauce to a boil, then reduce the heat, cover with a lid, and simmer for 10 minutes.
5. Step 5: Meanwhile, fry the halloumi cubes in a nonstick pan over medium heat for 2-3 minutes until golden on all sides.
6. Step 6: After 10 minutes of simmering, stir in the coconut milk and heat through. Add the fried halloumi and fresh coriander, stirring to combine.
7. Step 7: Serve the curry hot with basmati or brown rice, or naan bread. Top with extra fresh coriander if desired.

Tips & Variations

• For a spicier curry, add a chopped chili or a pinch of chili powder along with the curry powder.
• You can substitute halloumi with firm tofu for a dairy-free version.
• Roast the aubergines instead of frying for a smokier flavor and less oil.
• Use fresh curry leaves or add a squeeze of lime juice before serving for extra brightness.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen aubergines in this recipe?

Yes, frozen aubergines can be used. Thaw them first and drain excess moisture before frying to prevent the curry from becoming watery.

Is halloumi suitable for vegans?

No, halloumi is a type of cheese made from animal milk and is not vegan. For a vegan alternative, try firm tofu or a plant-based cheese substitute.

Aubergine and Halloumi Curry Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 146 reviews

A flavorful Aubergine and Halloumi Curry combining tender aubergine chunks with golden-fried halloumi in a rich, spiced tomato and coconut milk sauce. This vibrant curry is perfect served with basmati rice or naan bread for a hearty vegetarian meal.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 2 medium aubergines (eggplant), cut into bite-size chunks
• 1 large onion, finely chopped
• 1 pointed red pepper, sliced
• 2 large garlic cloves, finely chopped
• 1-inch knob fresh ginger, chopped

Spices & Liquids

• 2 tablespoons olive oil, divided
• 2 tablespoons medium curry powder
• 1 x 400 g (14 oz) can chopped tomatoes
• 200 ml (1 cup) water
• 200 ml (1 cup) coconut milk

Dairy & Herbs

• 225 g (8 oz) halloumi, cut into bite-sized pieces
• Fresh coriander, a handful

Instructions

1. Fry Aubergines: Heat 1 tablespoon of olive oil in a large, deep pan over medium heat. Add the aubergines with a pinch of salt and fry for 4-5 minutes until they soften and turn slightly golden. Remove them from the pan using a slotted spoon and set aside.
2. Sauté Onion and Red Pepper: Add the remaining 1 tablespoon of olive oil to the pan. Fry the finely chopped onion and sliced red pepper for 2-3 minutes until the onion begins to brown at the edges.
3. Add Aromatics and Spices: Stir in the chopped garlic and ginger, cooking for another minute until fragrant. Then add the curry powder, chopped tomatoes, and water. Stir everything well to combine.
4. Simmer with Aubergines: Return the fried aubergines to the pan and mix thoroughly. Bring the sauce to a boil, then reduce heat to low, cover with a lid, and simmer for 10 minutes to develop flavors.
5. Fry Halloumi: While the curry simmers, fry the halloumi cubes in a nonstick frying pan over medium heat for 2-3 minutes until golden on all sides.
6. Finish the Curry: After simmering, stir in the coconut milk and heat through. Add the fried halloumi cubes and fresh coriander, stirring to combine evenly.
7. Serve: Serve the curry hot with basmati or brown rice, or with naan bread. Garnish with extra fresh coriander if desired for a fresh finish.

Notes

• Use medium curry powder to balance warmth and spice without overpowering the dish.
• To keep aubergine from absorbing too much oil, fry over medium heat and avoid overcrowding the pan.
• Halloumi adds a salty, firm texture; do not overcook or it can become rubbery.
• For a vegan version, substitute halloumi with firm tofu and use a plant-based cooking oil.
• Serve immediately to enjoy the contrast between creamy sauce and fried cheese.

Keywords: aubergine curry, halloumi curry, vegetarian curry, Mediterranean curry, aubergine recipe, halloumi recipe, easy curry recipe