Sweet Potato and Lentil Curry with Halloumi (Vegetarian Jalfrezi)

Sweet Potato and Lentil Curry with Halloumi (Vegetarian Jalfrezi)

This sweet potato and lentil curry is one of those recipes that I come back to again and again – it’s the kind of thing that looks and tastes like it took real effort, but it’s actually all done in a single pot on the hob. I love a good jalfrezi, but I wanted to make a version that was completely vegetarian and filling enough to stand on its own without any meat at all. This one uses canned green lentils, chunky sweet potato, and three sweet peppers all bubbling away in a homemade spice mix. If you love Indian-inspired recipes, this one is well worth adding to your regular rotation.

At just 394 calories per serving, this is a proper midweek dinner that doesn’t feel like diet food in the slightest. The finishing touch – slices of halloumi grilled directly on top until golden brown and bubbling – adds the most gorgeous salty, satisfying contrast to the soft curry underneath. If you’ve never tried a halloumi curry before, this is the one to start with. It’s a real family favourite in our house, and I think it’ll become one in yours too.

In this post

• What is a sweet potato and lentil curry?
• Why you’ll love this recipe
• Variations and substitutions
• Serving suggestions
• Storing and reheating
• How does this work on Slimming World?
• If you’re taking Ozempic, Wegovy or Mounjaro
• What other curry recipes could I make?
• FAQ
• Recipe

What is a sweet potato and lentil curry?

This recipe is inspired by a jalfrezi – a classic Indian curry style that’s typically made with meat, peppers, onions, tomatoes, and a bold spice mix. This vegetarian version swaps the meat for hearty green lentils and cubes of sweet potato, which give the sauce real body and a natural sweetness that plays beautifully against the warmth of the spices. It’s a lentil curry recipe that genuinely fills you up, with the added bonus of grilled halloumi on top – which takes it from lovely to extra special.

Why you’ll love this recipe

• Just 394 calories per serving. A hearty, flavoursome curry that easily fits into a healthy eating plan without feeling like a compromise.
• One pot, start to finish. Everything cooks in the same dish – the sauce simmers on the hob, then the halloumi goes straight on top and under the grill. Less washing up is always a win.
• Packed with vegetables. Sweet potato, three sweet peppers, canned tomatoes and lentils – this is a genuinely nutritious plate of food, full of fibre and flavour.
• Vegetarian and family friendly. Even meat-lovers tend to go back for seconds on this one. The halloumi is the real crowd-pleaser – it comes out golden, salty, and absolutely delicious.
• Completely adaptable. You can keep it veggie, or add leftover roast chicken, lamb, or beef if you fancy something meatier. The base curry works brilliantly either way.

Variations and Substitutions

• Add meat if you like. This is a great way to use up leftover roast meat – simply slice it up and stir it in at step 3 after the curry has been bubbling for 30 minutes. Chicken breast, lamb leg steaks or frying beef all work brilliantly.
• Swap the halloumi. If you’d like a vegan version, leave out the halloumi and finish with a handful of toasted cashews or a swirl of coconut yoghurt instead. You could also try grilled tofu slices.
• Use red lentils instead. If you can only find red lentils, they’ll work – just be aware they break down more and will give a thicker, smoother sauce.
• Make it in the slow cooker. If you’d rather let it cook hands-off, try the slow-cooker sweet potato, lentil and coconut curry for a similar vibe with minimal effort.
• Adjust the heat. Two red chillies plus a teaspoon of chilli flakes on top makes this a reasonably spicy curry. Leave out one chilli and skip the flakes for a milder version that’s great for kids.

Serving Suggestions

• Serve with plain basmati rice or a warm naan bread to scoop up that gorgeous sauce.
• A simple raita (fat-free Greek yoghurt with grated cucumber and a pinch of cumin) makes a lovely cooling side.
• Poppadoms and a small dish of mango chutney on the table feel like a real treat with this one.
• If you want to keep the calories down, cauliflower rice works really well here – the bold spices more than make up for it.
• This is a brilliant one-pot recipe that needs no sides at all – the lentils and sweet potato make it a proper meal in itself.

Storing and Reheating

• Fridge: Allow to cool completely, then store in an airtight container for up to 3 days. Note that the halloumi firms up when cold – it’s still lovely, but has a slightly different texture reheated.
• Freezer: The curry base freezes brilliantly for up to 3 months. I’d recommend freezing it without the halloumi, then grilling fresh halloumi when you’re ready to serve.
• Reheat: Warm through gently on the hob with a splash of water if needed, or microwave covered on medium until piping hot throughout. Add the halloumi on top and give it a quick blast under the grill if you want to revive that golden finish.

How does this sweet potato and lentil curry work on Slimming World?

Good news – this recipe is very slimming-friendly. The main ingredients (lentils, sweet potato, peppers, tinned tomatoes, spices) are all Free foods on Slimming World’s Extra Easy plan. You can find plenty more Slimming World-friendly recipes on the site if you’re looking for more inspiration.

The halloumi is where the swips can come in. Full-fat halloumi can be used as a Healthy Extra A (35g for regular fat halloumi is one HEA) otherwise you can count the swips on Slimming World. Check your app or Slimming World resources for the exact swip value for the brand you’re using – it varies. As a rough guide, a typical 210g block divided between 4 portions works out at around 6–8 swips per serving. You could reduce the amount of halloumi used, or use a reduced-fat halloumi if you can find it, to bring the swips down. Always check using your app for accuracy, as values can vary between brands.

Spray oil has a small amount of swips per spray, this varies per brand. Vegetable stock is swip-free, as is tomato puree.

If you’re taking Ozempic, Wegovy or Mounjaro

If you’re taking a GLP-1 medication such as Ozempic, Wegovy or Mounjaro, you may find your appetite is smaller than usual, which can make it harder to decide what to cook.

This sweet potato and lentil curry is easy to portion if you’re not very hungry – a smaller serving still has plenty of flavour from the spices and sauce. The green lentils and halloumi add a good amount of protein and fibre, which can help make meals feel more filling even in smaller portions. Some people also find softer, saucier dishes easier to eat than very dry foods, and this one-pot curry fits that description well.

This is general nutrition information rather than medical advice. If you have questions about your diet while taking GLP-1 medications, it’s best to speak to your GP, pharmacist or a registered dietitian.

What other curry recipes could I make?

If you loved this sweet potato and lentil curry, here are a few more to try:

• Slow-Cooker Sweet Potato, Lentil and Coconut Curry – a brilliant hands-off version with coconut milk, perfect for feeding a crowd or batch cooking for the freezer.
• Slow-Cooker Sweet Potato and Red Lentil Curry – another veg-packed slow cooker curry, lovely as a quick lunch on its own or served with rice.
• Vegan Mushroom, Chickpea and Green Lentil Curry – a hearty, completely vegan curry with a fantastic chunky texture from the lentils and chickpeas.
• Sweet Potato and Coconut Curry – a creamy, fragrant vegetarian curry that’s wonderful for a relaxed weekend dinner with friends.
• Slow-Cooker Chicken Tikka Masala – one of the most popular recipes on the blog! Tender chicken in a rich, creamy sauce. An absolute classic.