Aubergine and Halloumi Curry

Ingredients

• 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

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a...: Heat 1 tablespoon of olive oil in a large, deep pan. Add the aubergines and a pinch of salt and fry for 4-5 minutes over medium heat until softened and slightly golden. Remove the aubergines from the pan with a slotted spoon and set them aside.

2. 2

   Add the rest of the olive oil and...: Add the rest of the olive oil and fry the onion and red pepper for 2-3 minutes until the onion is starting to brown at the edges.

3. 3

   Stir in the garlic and ginger and continue...: Stir in the garlic and ginger and continue to cook for another minute. Next, add the curry powder, chopped tomatoes and water and stir well to combine.

4. 4

   Transfer the fried aubergines back to the pan...: Transfer the fried aubergines back to the pan and stir to combine. Bring the sauce to a boil, then lower the heat, cover with a lid and simmer for 10 minutes.

5. 5

   Meanwhile, fry the halloumi cubes until golden in...: Meanwhile, fry the halloumi cubes until golden in a nonstick frying pan for 2-3 minutes over medium heat.

6. 6

   Once the 10 minutes have passed, stir in...: Once the 10 minutes have passed, stir in the coconut milk and heat through. Next, add the fried halloumi cubes and fresh coriander and stir to combine.

7. 7

   Serve with basmati or brown rice or with...: Serve with basmati or brown rice or with naan bread, topped with some extra fresh coriander if you like.