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Halloumi, Chickpea & Aubergine Coconut Curry with Yoghurt Flatbread

Name: Halloumi, Chickpea & Aubergine Coconut Curry with Yoghurt Flatbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: Extra virgin olive oil; 2 clove Garlic; 1/2 thumb Ginger; 1/2 tsp Ground turmeric; 1/2 tsp Garam masala; 200 ml Coconut milk; 1/3 Halloumi, aubergine & chickpea traybake; 45 g Plain yoghurt; 55 g Plain flour; 2 tsp Extra virgin olive oil; 1/2 tsp Nigella seeds; Salt; Fresh coriander

A speedy turmeric and coconut curry made with just two spices, served with a simple yoghurt flatbread.

Prep

10m

Cook

30m

Total

40m

Halloumi, Chickpea & Aubergine Coconut Curry with Yoghurt Flatbread

A speedy turmeric and coconut curry made with just two spices, served with a simple yoghurt flatbread.

Prep

10m

Cook

30m

Total

40m

Ingredients

Method

Turn cooking mode on

Step 1

Add a little olive oil to a small pan and gently fry the garlic and ginger over medium-low for a couple of minutes until fragrant. Add the turmeric and garam masala and fry for another minute or two before adding the coconut milk.

For

1

M

I

Extra virgin olive oil

2

clove

Garlic, finely chopped or grated

1/2

thumb

Ginger, finely chopped or grated

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Vee M

a month ago

This was so delicious, and even though it's the same base dish I made yesterday it tastes so different in this recipe. Bulk prep + easy variation = winning on all fronts. Can't wait to try the next recipe