About Recipe

The Indian kitchen is known for its many delicious options when it comes to vegetarian dishes. This particular one is super easy to make, contains only a tiny amount of cream and is full of big flavours. No need to get take-out when you can make this in no time!

We recently attended a wonderful Indian wedding and to my surprise 80% of the food was vegetarian. This is a great example of the fact that you don’t need to include meat to have a tasty and satisfying meal.

Want to make this meal even lighter? Remove the rice and serve the curry with a big salad.

  • Serves3
  • Prep20m
  • Cook25m
  • Difficulty4/10

ingredients

    Curry

  • 250g puy lentils, cooked
  • 250g halloumi, cut into dice-size cubes
  • 1 onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • ½ chili, finely chopped
  • 1 tsp coriander
  • ½ tsp cinnamon
  • 3 tsp garam masala
  • 1 tsp cumin
  • 2 tsp curry
  • 8 cardamom pods
  • 1 vegetable stock cube
  • 3 tbsp tomato puree
  • 3 tomatoes, chopped
  • 1/2 dl/0.2 cups cooking cream
  • 2 dl/0.8 cups water
  • vegetable oil for cooking
  • salt to taste
  •  

    Yoghurt dressing

  • 2 dl plain greek yoghurt
  • 1 garlic clove, finely chopped
  • 1 ½ tsp mango chutney
  • pinch of cumin
  •  

    To serve

    Basmati rice

    Fresh coriander

    Salad

Directions

Heat up vegetable oil in a pan and fry chopped onion, chopped tomatoes, garlic and chili on medium heat.

Once the onion has softened, stir in your spices and let cook for an additional minute before adding lentils, tomato puree, vegetable stock, water and cooking cream.

In a separate pan, fry halloumi until golden before adding it to the curry. Turn the heat down and let sit while you cook the rice according to the instructions on the packet.

In a small bowl, mix yoghurt, mango chutney, cumin and finely chopped garlic.

Serve your curry with rice, yoghurt dressing and a sprinkle of fresh coriander.