Sweet Potato, Lentil & Halloumi Curry

Sweet Potato, Lentil & Halloumi Curry

Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Here’s what I make on a weeknight when I don’t know what to cook; this sweet potato, lentil and halloumi curry. It’s creamy, easy to make and full of flavors! Serve it on top of rice with fresh coriander.

Ingredients

  • 2 tbsp of olive oil

  • 1 block of halloumi cheese (250g), cut into cubes

  • 1 yellow onion, diced

  • 4 tbsp of red curry paste*

  • 1 piece of 1 inch fresh ginger, grated

  • 1 small sweet potato, peeled and cut into cubes

  • 4-5 cups of vegetable broth

  • ¾ cup of dry brown lentils

  • 1 tbsp of soy sauce

  • 1 tbsp of fish sauce

  • 1 tbsp of honey

  • 1 can of full fat coconut milk (400ml)

  • 2-3 handfuls of chopped kale

  • To serve: cooked rice and fresh coriander

Instructions

  • Heat 1 tbsp of olive oil in a big pot over medium heat. Cook the halloumi cubes 2-3 minutes each side without touching it while it cooks. Remove and set aside on a plate.
  • Add 1 tbsp of olive oil to the same pot and sauté the onion for 5-6 minutes. Season well.
  • Add 4 tbsp of red curry paste and grated fresh ginger (from a piece of 1 inch ginger). Cook for a minute then add the sweet potato cubes and mix well.
  • Pour 4 cups of vegetable broth, ¾ cup of brown lentils, 1 tbsp of soy sauce, 1 tbsp of fish sauce and 1 tbsp of honey.
  • Bring to a boil, reduce the heat to low and let it simmer for 15-20 minutes, until the lentils and sweet potatoes are cooked.
  • Pour the coconut milk, 2-3 handfuls of chopped kale and cooked halloumi into the pot. Adjust seasoning if needed.
  • Serve the curry on top of rice and garnish with fresh coriander.

Notes

  • I recommend using Thai Kitchen’s red curry paste for this recipe.

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