Description
Aubergine and Halloumi Curry
Aubergine and halloumi curry is a simple, yet delicious vegetarian curry full of flavor and amazing texture. Aubergine provides a “meaty” base, while halloumi adds a salty, chewy contrast. This dish was inspired by Mediterranean and Indian flavors, creating a comforting curry that pairs perfectly with rice or naan. Easy to prepare and ideal for a make-ahead meal, the flavor deepens over time, making it perfect for family dinners or meal prep.
2 tbsp olive oil
2 medium aubergines, cubed
1 large onion, chopped
1 red pepper, sliced
2 garlic cloves, chopped
1-inch ginger, chopped
2 tbsp curry powder
400g chopped tomatoes
200 ml water
200 ml coconut milk
225g halloumi, cubed
Fresh coriander
Directions:
1. Fry aubergine in oil until golden. Set aside.
2. Fry onion, pepper, garlic, and ginger.
3. Add curry powder, tomatoes, and water.
4. Simmer with aubergine, then add halloumi and coconut milk.
Prep Time: 10 min
Kcal: 479 per serving
Step-by-Step Guide
1. Prepare the Aubergine: Heat 1.5 tbsp of olive oil in a large, deep pan or pot over medium-high heat. Add the cubed aubergine and fry for 8-10 minutes, stirring occasionally, until golden brown on all sides. Remove and set aside on a plate.
2. Cook the Aromatics: In the same pan, add the remaining oil. Add the chopped onion and sliced red pepper. Cook for 5 minutes until softened. Add the chopped garlic and ginger, cooking for another minute until fragrant.
3. Build the Curry Base: Stir in the curry powder and cook for 30 seconds to toast the spices. Pour in the chopped tomatoes and 200ml water. Stir well, scraping any browned bits from the bottom of the pan.
4. Simmer: Return the browned aubergine to the pan. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes until the aubergine is very tender and the sauce has thickened.
5. Finish the Dish: Uncover and stir in the coconut milk. Gently fold in the cubed halloumi. Let it simmer uncovered for a final 3-4 minutes—the halloumi will soften but hold its shape. Remove from heat and garnish with fresh coriander.
Serving Suggestions
This rich curry is best served hot. For a complete meal, spoon it over a bed of fluffy basmati rice or with warm, buttery naan bread to soak up the sauce. A side of cooling cucumber raita or a simple green salad helps balance the spices. For extra texture, sprinkle with toasted flaked almonds or a squeeze of fresh lime juice.
How-to Summary
Brown cubed aubergine and set aside. Soften onion, pepper, garlic, and ginger. Add curry powder, tomatoes, and water, then simmer with the aubergine until tender. Finish by stirring in coconut milk and cubed halloumi, heating through gently. Garnish with coriander.
Frequently Asked Questions
Can I make this curry ahead of time? Yes, it tastes even better the next day. Prepare the curry base (through step 4), cool, and refrigerate. Reheat gently and add the halloumi and coconut milk just before serving.
Is there a substitute for halloumi? Paneer or extra-firm tofu are excellent alternatives. For a vegan version, use tofu and ensure your curry powder is vegan-friendly.
How do I prevent the aubergine from absorbing all the oil? Ensure your oil is hot before adding the aubergine, and don’t overcrowd the pan. Let the cubes sear and develop a crust before turning.
Can I use a different spice blend? Absolutely. Garam masala, tikka masala paste, or a blend of cumin, coriander, and turmeric can be used to customize the flavor profile.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat to prevent the coconut milk from separating.
Common Mistakes to Avoid
- Undercooking the Aubergine: It must be fully tender and silky. Simmer it in the sauce long enough.
- Over-stirring the Halloumi: Add it at the end and fold gently to prevent it from breaking down into strings.
- Adding Halloumi Too Early: Adding it with the aubergine will make it rubbery. It only needs to warm through.
- Using Cold Coconut Milk: Stir it in off the direct heat to prevent curdling.
Conclusion
This Aubergine and Halloumi Curry is a testament to how simple ingredients can create a deeply satisfying and flavorful vegetarian meal. The combination of creamy aubergine, salty halloumi, and aromatic spices is both comforting and impressive. Perfect for a weeknight dinner or for entertaining, this versatile dish is sure to become a regular in your recipe rotation.