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4.93 from 13 votes

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main meals
Cuisine: Indian
Servings: 3 people
Calories: 451kcal
Author: Becca Heyes


  • 1 tablespoon oil
  • 1 onion, sliced or diced
  • ½ 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 (~ ⅔ cup) brown lentils
  • 400 g tin chopped tomatoes (~ 1 ⅓ cups)
  • 375 ml (~ 1 ½ cups) vegetable stock
  • 1 teaspoon smoked paprika
  • 1 teaspoon garam masala
  • ½ teaspoon 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