Aubergine and Halloumi Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Aubergine and halloumi curry is a vegetarian curry with soft fried eggplant and squeaky halloumi cheese in a coconut-based curry sauce. The combination of tender aubergine and crispy fried cheese creates interesting texture throughout. This quick dish is flavorful enough to be satisfying as a main course.
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Nutrition & ingredients
Ingredients
serves 4- 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 know 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
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 816mg
- Total sugar
- 17g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1034mg
- Calcium
- 501mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 816MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.