Tuesday, 29 December 2015

Curry Lentils with Halloumi

I finally made this dish, it's been hanging around on my meal plans for several weeks and kept getting bumped. It was really tasty although for me it could have done with a little more heat so I might add in a little cayenne pepper or chilli powder next time.

Curry Lentils with Halloumi (from The Roasted Root)
(Serves 4)

300g uncooked green lentils
2 tbsp oil
½ onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 tbsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 tsp ground turmeric
¼ tsp cardamom, optional
¼ tsp cayenne pepper, optional
½ tsp salt
1 400g can coconut milk
140g halloumi, chopped into 1 cm cubes
2 tbsp chopped coriander

Cook the lentils according to the packet instructions.

While the lentils are cooking, heat the oil in a frying pan over a medium-high heat. Add the onion and saute, stirring occasionally, until translucent, about 5 to 8 mins. Add the garlic, ginger, and all of the spices and salt. Stir and cook for 2-3 mins. Add the coconut milk and bring to a boil. Reduce the heat slightly and simmer for 10 mins, until the sauce has thickened slightly.

Stir the cooked lentils into the sauce and cook, stirring occasionally for 3 to 5 mins. Add the cubed halloumi and cook until the halloumi is warmed through, about 2 mins. Stir in the coriander and serve over rice.

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