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Ingredients
- Serves 42 tsp garam masala
- 1 tbsp black mustard seeds
- 1 tbsp coconut oil, unscented
- 2 aubergines, diced
- 1 punnet cherry tomatoes, cut in half
- 1 x 200g pack halloumi, diced
- 1 bunch fresh coriander, chopped, to serve
In a large heavy saucepan, melt the coconut oil and, over a medium heat, sweat the spices for a few minutes to release their aroma and flavour. Next, add the diced aubergine. Now the next bit takes some time. Slowly cook the aubergines, stirring them every now and then, until they are golden all over and cooked through – this takes about 25 minutes. Add in the tomatoes and the halloumi and stir in till warmed through and slightly cooked/melting. Just before serving, add in the coriander. Season well and serve.
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