Sweet Potato, Lentil & Halloumi Curry
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesHere’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.
