Easy Vegetable Curry With Halloumi
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable curry loaded with chickpeas, eggplant, zucchini, and bell peppers simmered in spiced tomato sauce with golden halloumi. Fragrant and satisfying with warm curry spices and creamy cheese. Comfort food for any night.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tbsp olive oil (or olive oil spray)
- 1 large onion (, diced)
- thumb-sized piece fresh ginger (, finely grated)
- 3 cloves garlic (, minced)
- 1 tbsp Garam Masala or mild curry powder
- ½ tbsp brown sugar (or sweetener)
- ½ tsp salt
- 2 bay leaves
- 3 tbsp tomato paste
- 14 oz (400g) chickpeas (, drained and rinsed)
- 2 large eggplant ((aubergine) cubed)
- 2 red bell peppers (, diced)
- 2 zucchini ((courgette), cubed)
- 14 oz (400g) canned tomatoes
- 2 cups (500ml) vegetable stock
- 1 red chili (whole)
- 7 oz (100g) halloumi cheese (, sliced (leave out for a vegan version))
- 2 tbsp lime juice (or more to taste)
- fresh cilantro ((coriander))
- Pinch red pepper flakes (to garnish)
- Salt and pepper to season (as needed)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 40m
- Sodium
- 747mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 761mg
- Calcium
- 83mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 747MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.