Description
Easy Lentil and Halloumi Curry
Halloumi cheese in a curry? Yes, please! This delicious lentil and halloumi curry is an easy, vegetarian dish that’s full of flavor and comfort. Originating from Cyprus, halloumi is known for its ability to hold its shape when cooked, giving this curry an amazing texture and taste. Perfectly paired with lentils, veggies, and a blend of spices, it’s a satisfying meal that makes for an excellent cozy dinner.
1 tbsp oil
1 onion, sliced
1/2 courgette, diced
6 medium mushrooms, diced
225g halloumi cheese, cut into pieces
2 cloves garlic, minced
120g brown lentils
400g tin chopped tomatoes
375ml vegetable stock
1 tsp smoked paprika
1 tsp garam masala
1/2 tsp ground cumin
Black pepper
Directions:
1. Heat oil in a deep pan, add onion, courgette, and mushrooms. Cook until soft.
2. Add halloumi and garlic, cook until browned.
3. Add lentils, tomatoes, stock, and spices. Cover and simmer for 30 minutes. Adjust consistency if needed.
4. Serve warm with rice.
Prep Time: 15 min
Kcal: 451 per serving
Step-by-Step Guide
1. Prep Ingredients: Slice the onion, dice the courgette and mushrooms, mince the garlic, and cut the halloumi into bite-sized cubes. Rinse the brown lentils under cold water.
2. Cook Vegetables: In a large, deep pan or Dutch oven, heat 1 tbsp of oil over medium heat. Add the sliced onion, diced courgette, and mushrooms. Sauté for 5-7 minutes until softened and starting to brown.
3. Brown the Halloumi: Push the vegetables to the side of the pan. Add the halloumi cubes and minced garlic to the cleared space. Cook for 2-3 minutes, turning occasionally, until the halloumi is golden brown on several sides.
4. Combine and Simmer: Add the rinsed lentils, tin of chopped tomatoes, vegetable stock, smoked paprika, garam masala, cumin, and a generous pinch of black pepper to the pan. Stir everything together thoroughly.
5. Final Cook: Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 30 minutes, stirring occasionally. Check the lentils for tenderness. If the curry is too thick, add a splash of water. If too thin, simmer uncovered for a few more minutes.
Serving Suggestions
This hearty curry is incredibly versatile. Serve it over a bed of fluffy basmati or jasmine rice to soak up the flavorful sauce. For a lighter option, try it with quinoa or cauliflower rice. A side of warm naan bread or roti is perfect for scooping. Garnish with fresh cilantro (coriander) or a dollop of plain yogurt or mango chutney to add a cool, creamy contrast.
How-to Summary
Sauté onions, courgette, and mushrooms. Brown halloumi and garlic in the same pan. Add lentils, tomatoes, stock, and spices (paprika, garam masala, cumin). Cover and simmer for 30 minutes until lentils are tender. Adjust consistency with water if needed. Serve warm with your chosen sides.
Frequently Asked Questions
Can I use a different type of lentil? Yes, but cooking times will vary. Red or yellow lentils will cook faster (15-20 mins) and create a softer texture. Green or Puy lentils hold their shape well but may require a longer simmer.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan on the stove, adding a little water or stock to loosen the sauce, as the lentils will continue to absorb liquid.
Is this recipe gluten-free? Yes, provided the vegetable stock and all other packaged ingredients (like spices) are certified gluten-free. Halloumi is typically gluten-free, but always check the label.
Can I make this dish vegan? Absolutely. Substitute the halloumi with extra-firm tofu, pressed and cubed, or a plant-based halloumi alternative. Ensure your vegetable stock is vegan.
My curry is too watery. How can I fix it? Simmer it uncovered for an additional 5-10 minutes to allow excess liquid to evaporate. You can also mash a few lentils against the side of the pan to help naturally thicken the sauce.
Common Mistakes to Avoid
Avoid adding salt early on, as halloumi is already salty and this can intensify during cooking. Season with black pepper at the start, but only add salt at the end if needed. Do not skip browning the halloumi, as this step develops crucial flavor and texture. Finally, ensure you simmer the curry covered for the full time to properly cook the brown lentils until tender.
Conclusion
This Easy Lentil and Halloumi Curry is a testament to how simple ingredients can create a deeply satisfying and flavorful meal. The firm, salty halloumi perfectly complements the earthy lentils and rich, spiced tomato sauce. It’s a forgiving, one-pan recipe that’s ideal for a weeknight dinner yet impressive enough for guests. Give it a try for a delicious and comforting vegetarian feast that will quickly become a household favorite.