Aubergine and Halloumi Curry

Aubergine and halloumi curry is a simple yet delicious vegetarian curry that’s full of flavour and has an amazing texture. The rich and tasty curry sauce pairs perfectly with fried aubergine and halloumi for a quick and easy dish the entire family will enjoy.

I love aubergine in curry not just because of the fantastic flavour, but also because of its texture, which is just perfect for a “meaty” curry.

Incidentally, aubergines pair extremely well with halloumi cheese, and this perfect match gave me the idea for this vegetarian curry.

Why you’ll love this aubergine and halloumi curry?

• It’s delicious and comforting. This aubergine and halloumi curry makes an excellent comfort food that’s super tasty and loaded with healthy veggies.
• It’s the perfect make-ahead meal. The flavours are perfect for a make-ahead meal because they just get better with time.
• It’s super easy to make. You can easily throw together this meal with a handful of ingredients, and you can bulk it up with any veggies you may have on hand.

What goes into this aubergine curry recipe?

Aubergines — Known as eggplant in the U.S., aubergines have the perfect texture for vegetarian curries. You’ll need two medium aubergines for this curry. Look for aubergines with a tight, unblemished skin that feel firm to the touch.

Onion — Both brown and red onions work well in this aubergine curry.

Red pepper — You can add some extra veggies in this curry to bulk it up. I opted for red peppers, but you can also add cauliflower, broccoli or even mushrooms.

Garlic and ginger — Fresh garlic and ginger are best in curries because they infuse the sauce with the best flavour.

Curry powder — I used a medium curry powder for this aubergine curry recipe. If you want your curry to be fiery, use a hot curry powder instead.

Chopped tomatoes — Use the best quality tomatoes you can for this curry as they really make a difference.

Coconut milk — Full-fat coconut milk will add a lovely creaminess to this aubergine halloumi curry.

Halloumi — You need a single block of halloumi for this curry. Authentic Cypriot halloumi is always best. I opted for full-fat halloumi, but you can also use a light version.

How to make halloumi curry?

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.

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.

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.

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.

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

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

Make it vegan

It’s super easy to make this aubergine curry vegan. All you have to do is replace the halloumi with tofu or skip it altogether.

If you’re using tofu, press it, then cut it into bite-size pieces. Place it in a bowl and toss it with a tablespoon of olive oil.

Bake the tofu in the oven for 15 minutes at 200°C (395°F) while the curry sauce is cooking.

Leftovers and storage

• This aubergine and halloumi curry will keep well in the fridge for up to 5 days in an airtight container.
• To freeze this curry, allow to cool completely before spooning into freezer-safe containers or bagging into individual freezer bags. Label and store in the freezer for up to 3 months.
• To reheat, defrost overnight in the refrigerator, then microwave on high for 3-4 minutes until piping hot, or reheat in a pan with a little hot water.

Recipe notes and tips

• You can roast the aubergine cubes in the oven instead of frying them in olive oil in the pan. Once they’re golden and slightly crispy, you can add them to the curry sauce.
• Add some baby spinach right at the end and simmer for a minute until it wilts for extra vitamins and brightness.
• To make this aubergine halloumi curry extra spicy, add half a teaspoon of red chilli flakes or Cayenne pepper with the garlic and ginger.

If you liked this aubergine and halloumi curry, you might also like some of my other easy vegetarian curry recipes:

• Instant Pot Cauliflower and Cashew Curry (Vegan)
• Butternut Squash Chickpea Curry
• Aubergine Thai Red Curry with Peppers
• Easy Lentil and Chickpea Curry
• Easy Lentil and Chickpea Curry

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