Here is another recipe for Metabolic Balance diet users. It’s been taken from The Holford Low GL Diet Cookbook by Patrick Holford and Fiona McDonald-Joyce. As usual, do adjust the quantities to your fit your personalised plan!
1 heaped tsp medium-strength curry powder
2 x your allowance of halloumi cheese (you can use this, if you have goat’s or sheep’s cheese on your plan)
1 tsp of coconut oil
2 cloves of garlic, crushed
2 x your allowance of aubergine, cubed into pieces about 1 cm square
Sprinkle the curry powder over the halloumi cubes and stir them to coat well
Heat the oil in a large frying pan and cook the garlic for 30 sconds before adding the halloumi pieces. Cook fora a couple of minutes.
Add the aubergine to the pan and continue sauteing the curry for another 8 minutes or so, until the aubergine softens and colours, stirring from time to time to cook the halloumi cubes on all sides.