Aubergine and halloumi curry recipe | Sainsbury`s Magazine

Ingredients

• 3 tbsp rapeseed or sunflower oil
• 2 aubergines, chopped into chunks
• 3 garlic cloves, finely chopped
• a thumb-sized piece of root ginger, finely chopped
• 1 red chilli, finely chopped (deseeded if you don’t like it too hot)
• 2 tbsp garam masala
• 2 tsp ground turmeric
• 2 x 400g tins chopped tomatoes
• 1 x 225g pack light halloumi
• 1 x 30g pack coriander, roughly chopped