Easy lentil and halloumi curry
This lentil and halloumi curry is really straightforward to make, and absolutely full of flavour - halloumi curry is a revelation!
Servings: 3 people
- 1 tbsp oil
- 1 onion, sliced or diced
- 1/2 large courgette (zucchini), diced
- 6 medium mushrooms, diced
- 225 g (~ 8 oz / 1 small block) halloumi cheese, cut into bitesize pieces
- 2 cloves garlic, minced
- 120 g (~ 2/3 cup) brown lentils
- 400 g tin chopped tomatoes (~ 1 1/3 cups)
- 375 ml (~ 1 1/2 cups) vegetable stock
- 1 tsp smoked paprika
- 1 tsp garam masala
- 1/2 tsp ground cumin
- Black pepper
Heat the oil in a deep frying pan or saucepan. Add the onion, courgette and mushrooms, and cook over a medium heat for a few minutes until fairly soft. Add the diced halloumi and garlic, and cook for a further 5 minutes until any excess water has cooked off, and the cheese and vegetables are just starting to brown slightly.
Add the lentils, tinned tomatoes and vegetable stock, along with all the spices. Mix well, then cover the pan with a lid and bring to a simmer. Leave to cook for around 30 minutes, stirring occasionally, until the lentils are soft and the curry has reached your desired consistency. For a saucier curry, or if the lentils need to cook a little longer, you can add a dash more water or stock. For a drier curry, remove the lid and cook for a few minutes to thicken.
Serve warm with your choice of sides.
Serving: 1portion | Calories: 451kcal | Carbohydrates: 35.7g | Protein: 27.5g | Fat: 23.6g | Saturated Fat: 13.8g | Cholesterol: 50mg | Sodium: 764mg | Potassium: 601mg | Fiber: 8.6g | Sugar: 7.8g | Calcium: 560mg | Iron: 4.1mg