Aubergine and Halloumi Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybynova.com/aubergine-and-halloumi-curry-recipe/
