Hearty vegetable curry with chickpeas, aubergines and halloumi
User Reviews
4.5
27 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
45 mins
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Servings
6
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Calories
300 kcal
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Course
Main Course
Hearty vegetable curry with chickpeas, aubergines and halloumi
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This hearty vegetable curry recipe is packed with aubergine, courgette, chickpeas and topped with grilled halloumi. Easy to make, super delicious and slimming friendly too!
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Ingredients
- olive oil cooking spray or 1 tbsp olive oil
- 1 onion , diced
- Thumb sized piece fresh ginger , finely grated
- 3 garlic cloves , minced
- 1 tbsp Garam Masala or mild curry powder
- 1 tbsp Sukrin Gold or light brown sugar
- ½ tsp salt
- 2 bay leaves
- 3 tbsp tomato puree
- 400 g (14oz) tin chickpeas, drained and rinsed
- 2 aubergines (eggplant), cubed
- 2 courgettes (zucchini), cubed
- 400 g (14oz) tin chopped tomatoes
- 500 ml (1 cup) hot vegetable stock
- 1 whole red chilli
- ½ lime, juice only or more to taste
- 200 g | 7oz reduced fat halloumi , sliced (leave out for a vegan version)
- Large handful fresh coriander (cilantro)
- Pinch chilli flakes to garnish
- Salt and pepper to season as needed
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Instructions
- 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.
- Stir in the ginger, garlic, Garam Masala, sugar or sweetener and salt. Add the tomato purée and bay leaves and stir to combine.
- Add the chickpeas, aubergine, courgette, chopped tomatoes, whole chilli and stock. Your casserole will load overloaded at this point but don’t worry the vegetables will quickly cook down.
- 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 spray with Frylight. Pan fry the halloumi over high heat for about 3 minutes per side until golden. Cut into bite sized cubes.
- Discard the bay leaves and whole chilli. Stir the halloumi into the curry and add a good handful of fresh coriander, using your hands to tear it.
- 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.
Notes
- Serving suggestions
- This curry is delicious on its own, maybe with some naan or flatbread on the side.
- This curry is delicious on its own, maybe with some naan or flatbread on the side.
- Serve it over rice, cauliflower rice or couscous for a truly filling meal!
- Serve it over rice, cauliflower rice or couscous for a truly filling meal!
- Storing and freezing
- This curry keeps well in the fridge for 3 days. It can also be frozen for up to two months (without the halloumi).
- This curry keeps well in the fridge for 3 days. It can also be frozen for up to two months (without the halloumi).
- Always reheat leftovers until piping hot all the way through before serving.
- Always reheat leftovers until piping hot all the way through before serving.
- Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.
- Nutritional information is always approximate and will depend on ingredients and serving sizes.
Nutrition Information
Show Details
Calories
300kcal
(15%)
Carbohydrates
38g
(13%)
Protein
17g
(34%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Sodium
1039mg
(43%)
Potassium
932mg
(27%)
Fiber
12g
(48%)
Sugar
14g
(28%)
Vitamin A
551IU
(11%)
Vitamin C
37mg
(41%)
Calcium
420mg
(42%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Sodium | 1039mg | 43% |
| Potassium | 932mg | 20% |
| Fiber | 12g | 48% |
| Sugar | 14g | 28% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 37mg | 41% |
| Calcium | 420mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
27 reviews
Excellent
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