Aubergine Curry with Halloumi

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Garlic is not allowed in the FODMAP diet, but it is possible to make garlic oil! The garlic is fried in the oil and removed. After this, the oil has the garlic flavour, without the FODMAPs. If you can find halloumi it is very delicious as an extra to this curry. 50 gram of halloumi is allowed per serving.

Aubergine Curry with Halloumi

Ingriedients for the curry:
4 tablespoons sunflower oil
5 garlic cloves
3 aubergines, cut into equal strips
3 teaspoons paprika
1 teaspoon tumeric
1/2 teaspoon cayenne
1 can (400 ml) chopped tomatoes

Ingriedients for the halloumi:
1 tablespoon sunflower oil
3 teaspoons paprika
1 teaspoon tumeric
1/2 teaspoon cayenne
200 gram halloumi, cut into pieces

300 gram brown rice
fresh koriander

Add the brown rice to a pan with 500 ml water, a pinch of salt and vinegar. Cook it according to the package.
Mix all the ingriedients for the halloumi in a bowl, and let it sit to marinate.

Heat the oil in a frying pan, cut the garlic in to small slices, and add to the pan. Fry the garlic over a low heat, until it is starting to brown. Remove all the garlic pieces from the pan with a spoon or sieve, but keep the oil in the pan. Add the paprika, tumeric and cayenne, and fry for one minute. Add the aubergine, and bake for 5 minutes. Add the can of tomatoes, cover the pan with a lid and let is simmer for 20-30 minutes untill the aubergine is tender.

Halfway the cooking time, heat a fying pan and add the halloumi together with the marinade. Let it fry for 10 minutes untill crispy.

Serve everything together, add koriander if you have it.

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