Your email address will not be published. If you haven’t got Garam Masala, replace with a mild or medium curry powder. After that, its just stirring in wonderful flavours, and allowing them to stew and develop until you are ready to serve. When the season changes, I prefer to eat more filling, comforting meals. I used to be so terrified of aubergines, as they can so easily be cooked in a way that makes them dry, chewy and unpleasant. 2. Add in a generous pinch of salt and pepper, stir and cook for a final couple of minutes before serving with rice or whatever else you like. Ahh I totally forgot it had a different name! Start by frying the onions. Your casserole will load overloaded at this point but don’t worry the vegetables will quickly cook down. Stir all together. When cooked right, aubergines can have a crunchy, gooey, irresistible texture. 6. 1. It can also be frozen for up to two months (without the halloumi). Cut into bite sized cubes. Cook over low heat for 5-7 minutes, stirring frequently. This curry is delicious on its own, maybe with some naan or flatbread on the side. When you have poured this in, add in your butternut squash, aubergine and 2 tins of tomatoes. Easy to make, super delicious and slimming friendly too! Meanwhile heat a griddle pan and spray with cooking spray. Bring everything to a rolling simmer then reduce the heat and cook for 30 -35 minutes, stirring occasionally, until the sauce thickens and vegetables are cooked through. Drizzle with 2 tbsp oil, and then add into the oven to cook for the next 20 minutes. Place onto a medium heat and cook for 25 minutes, allowing the water to reduce. To help you also grow fond of aubergine, I decided to pair one with a butternut squash and make this delicious curry. READ MORE. If you like your curries hot you can use Madras powder or a teaspoon of cayenne pepper. Stir in the ginger, garlic, Garam Masala, sugar or sweetener and salt. Meanwhile heat a griddle pan and spray with Frylight. Add the chickpeas, aubergine (eggplant), courgette (zucchini), chopped tomatoes, whole chilli and stock. It can also be frozen for up to two months (. I love roasted eggplant and I love squash, so this sounds like a winning combination! 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. Stir the halloumi into the curry and add a good handful of fresh coriander, using your hands to tear it. Take a look at this step by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at the end of this post. Add them into a pan with the 3 cups water and a … Remove from the heat, and then set aside briefly. By this time, your butternut squash and aubergine should have cooked. 4. Your casserole will load overloaded at this point but don’t worry the vegetables will quickly cook down. February 6, 2020 by Lucy Parissi Leave a Comment. This hearty vegetable curry recipe is packed with aubergine, courgette, chickpeas and topped with grilled halloumi. In the meantime, cook your lentils. Save my name, email, and website in this browser for the next time I comment. What web host are you the use of? 7. Watch the pan doesn’t get too dry – add a splash of vegetable stock if it does. I used reduced fat halloumi, 45g is allowed as an extra on SW. There’s no heavy oil or ghee since I have used an olive oil spray and so this recipe is suitable for popular weight loss plans like Weight Watchers and Slimming World. 5. Now, pour this mixture into a large wok/pan. In a large wide pan, dry fry the peanuts or cashews for a few minutes to This curry keeps well in the fridge for 3 days. I desire my web site loaded up as fast as yours lol, Your email address will not be published. HAVE YOU MADE MY VEGGIE CURRY?Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. Cut into bite sized cubes. This curry is delicious on its own, maybe with some naan or flatbread on the side. Thank you , Great blog here! I have kept the spices very simple on purpose because I know not everyone has access to a massive spice collection. Add into the oven and cook for 25 minutes. I had to look up an aubergine, and was surprised to learn that it’s an eggplant! This curry keeps well in the fridge for 3 days. Pan fry the halloumi over high heat for about 3 minutes per side until golden. After this, combine your vegetable stock with the boiling water and pour into your curry. This recipe is bulked up to make a heartier, more substantial curry by adding in red lentils. This recipe started life as an Indian-inspired aubergine curry then I added ALL THE VEGETABLES, chickpeas and halloumi…. As the lentils cook, peel and finely chop your onion. Add the tomato purée and bay leaves and stir to combine. Add them into a pan with the 3 cups water and a pinch of salt. 123 ratings 4.6 out of 5 star rating. I sometimes add a dollop of fat-free yoghurt as well. This one is! It is loaded – and I mean PACKED – with veggies: onions, aubergines, courgettes, tomatoes…. I can’t wait to see your take on it! For information about our privacy practices, please visit our Privacy Policy page. Serve it over rice, cauliflower rice or couscous for a truly filling meal! If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place! Start by frying the onions. Stir and continue to cook on a low-medium heat for about 5-10 minutes. Now add in the garlic puree, tomato puree, cumin, curry powder, chilli powder, coriander, turmeric, garam masala and grate in your ginger. Comment document.getElementById("comment").setAttribute( "id", "a5d665d4330de9e937e9d776874960e3" );document.getElementById("cad3d21a39").setAttribute( "id", "comment" ); Hi, I am Lucy Parissi, the recipe developer, food photographer and author behind Supergolden Bakes.