By Maya Geudens
Eggplant Curry with Halloumi
7 steps
Prep:10minCook:40min
Updated at: Thu, 01 Jan 2026 17:35:52 GMT
Nutrition balance score
Good
Glycemic Index
36
Low
Glycemic Load
25
High
Nutrition per serving
Calories663.1 kcal (33%)
Total Fat32.9 g (47%)
Carbs69.9 g (27%)
Sugars23.2 g (26%)
Protein29.7 g (59%)
Sodium1250.4 mg (63%)
Fiber16.8 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
2eggplants
sliced into 1/2-inch rounds
1 Tbspolive oil
2onions
medium, diced
2 clovesgarlic
minced
1 Tbspfresh ginger
minced
4 tspgaram masala
1 Tbspcurry powder
¼ tspground cardamom
2 tspground cumin
¼ tspdried coriander leaf
484 gramscanned tomatoes
whole or diced
2 Tbsptomato paste
1dried hot chili pepper
finely chopped
1can light coconut milk
2 Tbspfresh cilantro
chopped
¾ cupbasmati rice
2 cupscauliflower rice
225 gramshalloumi cheese sliced
Instructions
Step 1
Step 1 Roast the eggplant slices over an open flame until caramelized and soft, then set aside to cool.
Step 2
Step 2 Cook basmati rice according to package instructions. When nearly done, add cauliflower rice and cook together until tender.
Step 3
Step 3 Heat olive oil in a pan, add onion, garlic, and ginger, and cook until softened. Stir in garam masala, curry powder, cardamom, cumin, and coriander, and cook briefly until fragrant.
Step 4
Step 4 Add tomatoes, tomato paste, and chili pepper. Simmer until the tomatoes break down and the sauce thickens. Stir in coconut milk and simmer gently until slightly reduced.
Step 5
Step 5 In a separate pan, fry the halloumi slices until golden on both sides.
Step 6
Step 6 Add the roasted eggplant to the curry and heat through. Season with salt to taste.
Step 7
Step 7 Serve the curry over the rice and cauliflower mixture. Top with fried halloumi and garnish with fresh cilantro.
