Aubergine & Halloumi Vindaloo with Green Pea Pilau


I have wanted to share this recipe for a while but I have found it quite difficult to perfect and also to write it in a way that makes sense to other people. First let me start by saying that Friday night has been our curry night for a few years now and we used to always get our curries in. When my mum was diagnosed with epilepsy at the end of 2012 I decided to start making a lot more things for myself, including curry.

When I started my curry nights it was with paste but I could not help thinking that the oil and additives in these pastes were not great. This led me to develop my own curry paste which was great and well loved however I still felt there was further I could take my curry.

Then I got Anjum’s Indian Feast for my birthday last year and this was a revelation teaching me loads of different techniques. the one I like the most was used for Paneer Tikka Masala and gives a lovely smooth sauce and I wondered if this could be used for my vindaloo. I tried it and loved it, as did my mum! I have gradually been perfecting it over the last few weeks and now feel happy to share it with you. Just as a bit of a tip, if you do not like things as spicy as I do just reduce or leave out the dried chillies.

Aubergine & Halloumi Vindaloo

About the author, Mercedes Aspland

Mercedes is a transformation coach, helping people to transform their businesses, health, money mindset and more. With over 30 years experience in personal development and almost 20 in business she is uniquely positioned to support others in making the changes they need to live the life of their dreams.

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