Description
A deliciously more-ish vegetarian curry packed with warming spices and finished with hot, grilled, golden halloumi – hearty enough to satisfy the whole family.
Ingredients
Scale
- Spray oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 red chillies, deseeded and finely chopped
- 3 sweet peppers (red, orange or yellow), deseeded and sliced
- 400g (14oz) tin of chopped tomatoes
- 3 tbsp tomato purée
- 300ml (½ pint) hot vegetable stock
- 400g (14oz) tin of green lentils, drained and rinsed
- 1 sweet potato, peeled and chopped
- 210g (7½oz) halloumi cheese, sliced
- 1 tsp chilli flakes, to serve
- Salt and pepper
Instructions
- Mix all the spice mix ingredients together in a small bowl and set aside.
- Spray a large flameproof and ovenproof dish (with a lid) with oil and fry the onion over a medium heat for 8 minutes, until translucent and softly golden.
- Add the garlic, chillies and peppers and fry for 5 minutes. Add the spice mix and stir-fry for 1 minute to coat all the vegetables.
- Add the chopped tomatoes, tomato purée, hot stock, drained lentils and sweet potato. Give everything a thorough stir, place the lid on the pot and leave to simmer gently for 40 minutes.
- Stir the curry. If it looks very liquid, increase the heat to high and bubble hard for a couple of minutes to evaporate some of the liquid.
- Preheat a grill to its highest setting.
- Remove the pot from the heat and lay the halloumi slices over the top. Place the pot under the hot grill for 8–10 minutes until the halloumi is brown and bubbling but not burned.
- Sprinkle over the chilli flakes before serving.
Notes
This is a great way to use up leftover roast meat – just slice it up and stir it in at step 4 after the curry has been bubbling for 30 minutes. If you’d like to add fresh meat, chicken breast, lamb leg steaks or frying beef all work well.
For a smaller appetite (or if you’re eating on Mounjaro, Ozempic or Wegovy), a half portion of this curry is still very satisfying thanks to the thick, spiced sauce.
You can customise this with a handful of spinach stirred through at the end, or scatter over some fresh coriander before serving for a lovely fresh finish.
- Prep Time: 15 mins
- Cook Time: 65 mins
- Category: Dinner
- Method: Hob
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 394
- Sugar: 14
- Sodium: 2.1
- Fat: 19
- Saturated Fat: 11
- Carbohydrates: 34
- Fiber: 9
- Protein: 22