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