Lentil Curry with Halloumi Cheese
If you’re in the mood for a dish that’s both hearty and comforting, look no further than this delightful Lentil Curry with Halloumi Cheese. This recipe is not just about satisfying your hunger; it’s a celebration of flavors and textures that come together in a beautiful symphony of spices, creamy coconut milk, and the unique saltiness of halloumi. Packed with protein and fiber, this dish is perfect for anyone looking to enjoy a fulfilling meal without sacrificing taste.
What Sets This Recipe Apart
Lentil Curry with Halloumi Cheese stands out for several reasons. Firstly, lentils are a fantastic source of plant-based protein, making this dish incredibly nourishing. The addition of halloumi, a semi-hard cheese that holds its shape when cooked, adds a delightful texture and a savory kick. The harmonious blend of spices like cumin, coriander, and turmeric brings warmth and complexity, while coconut milk lends a luscious creaminess that ties it all together. This dish is not only vegan-friendly when prepared without halloumi but can easily cater to various dietary preferences.
Gather These Ingredients
- 1 1/2 cups dry green lentils, uncooked
- 1 cup dry brown or white rice, uncooked
- 2 tablespoons coconut oil or olive oil
- 1 yellow onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon cardamom (optional)
- 1/2 teaspoon ground cayenne pepper (optional)
- Sea salt to taste
- 1 (14-ounce) can full-fat coconut milk, plus more for serving
- 5 ounces halloumi, chopped into 1/2 to 1-inch cubes
- Fresh cilantro, chopped for garnish
Recommended Tools
- Large pot – For cooking the lentils and curry.
- Medium saucepan – Ideal for cooking the rice.
- Wooden spoon – Perfect for stirring and mixing ingredients.
- Knife and cutting board – Essential for chopping veggies and halloumi.
- Cilantro chopper or herb scissors – Makes quick work of chopping fresh herbs.
Lentil Curry with Halloumi Cheese in Steps
Step 1: Cook the Rice
Start by cooking your rice according to the package instructions. Typically, this involves rinsing the rice under cold water, then adding it to a pot with double the amount of water, bringing it to a boil, and then simmering until tender and fluffy.
Step 2: Prepare the Lentils
While the rice is cooking, rinse the dry green lentils under cold water until the water runs clear. Drain and set aside.
Step 3: Sauté the Aromatics
In a large pot, heat the coconut oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and grated ginger, stirring for another minute until fragrant.
Step 4: Add the Spices
Sprinkle in the ground cumin, coriander, paprika, turmeric, cardamom (if using), cayenne (if using), and sea salt. Stir well to coat the onions and release the spices’ essential oils, cooking for about 2 minutes.
Step 5: Combine Lentils and Coconut Milk
Add the rinsed lentils to the pot, followed by the full-fat coconut milk and 4 cups of water. Stir to combine and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 30-35 minutes, or until the lentils are tender.
Step 6: Cook the Halloumi
In a separate skillet, add a little coconut oil or olive oil over medium heat. Once hot, add the chopped halloumi cubes. Sauté for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the heat and set aside.
Step 7: Finish the Curry
Once the lentils are tender, taste and adjust the seasoning if necessary. If the curry is too thick, add a bit more water to reach your desired consistency. Stir in the sautéed halloumi cubes, allowing them to warm through.
Step 8: Serve
Serve the Lentil Curry hot over a bed of fluffy basmati rice. Drizzle a bit more coconut milk on top and garnish with freshly chopped cilantro for a burst of color and flavor.
Swap Guide
- Lentils: You can substitute green lentils with red lentils, but note they will cook faster and create a creamier texture.
- Rice: Quinoa or cauliflower rice can be used for a gluten-free or lower-carb option.
- Halloumi: If you prefer a vegan option, try tofu or tempeh for a similar texture.
- Coconut Milk: Almond milk or cashew cream can replace coconut milk for a lighter version, but the flavor will change.
Method to the Madness
This Lentil Curry with Halloumi Cheese is all about layering flavors. The combination of spices creates a warm, inviting base that pairs perfectly with the creamy coconut milk. The lentils bring a hearty texture, while the halloumi adds a unique chewiness and richness that elevates the dish. This recipe is incredibly versatile; feel free to adjust the spices to suit your taste or add seasonal vegetables like spinach or bell peppers for an extra nutritional boost.
Cooling, Storing & Rewarming
If you have leftovers (which is rare because this dish is so delicious), let the curry cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat, adding a splash of water or coconut milk to loosen it up if needed. This curry also freezes beautifully! Just thaw overnight in the fridge before reheating.
Lentil Curry with Halloumi Cheese Q&A
Can I use other types of cheese instead of halloumi?
Absolutely! If halloumi isn’t available, consider using paneer or even a firm feta cheese. Just keep in mind that the texture and flavor might vary slightly.
Is this recipe spicy?
The heat level can be adjusted based on your preference. The cayenne pepper is optional; you can omit it entirely or reduce the amount for a milder flavor.
Can I make this dish vegan?
Yes! Simply omit the halloumi and consider adding extra vegetables or legumes for added texture and protein. You might also want to incorporate some nutritional yeast for a cheesy flavor.
What can I serve with Lentil Curry?
This dish pairs wonderfully with naan or roti for dipping, but it’s equally satisfying on its own or served with a side of greens. A simple cucumber salad can also provide a refreshing contrast.
Time to Try It
Now that you have the recipe for this scrumptious Lentil Curry with Halloumi Cheese, it’s time to roll up your sleeves and get cooking! Your taste buds will thank you for this delightful experience, filled with rich flavors and satisfying textures. Whether for a cozy weeknight dinner or a gathering with friends, this dish is sure to impress. Enjoy!
Lentil Curry with Halloumi Cheese
Ingredients
Equipment
Method
- Start by cooking your rice according to the package instructions. Typically, this involves rinsing the rice under cold water, then adding it to a pot with double the amount of water, bringing it to a boil, and then simmering until tender and fluffy.
- While the rice is cooking, rinse the dry green lentils under cold water until the water runs clear. Drain and set aside.
- In a large pot, heat the coconut oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and grated ginger, stirring for another minute until fragrant.
- Sprinkle in the ground cumin, coriander, paprika, turmeric, cardamom (if using), cayenne (if using), and sea salt. Stir well to coat the onions and release the spices' essential oils, cooking for about 2 minutes.
- Add the rinsed lentils to the pot, followed by the full-fat coconut milk and 4 cups of water. Stir to combine and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 30-35 minutes, or until the lentils are tender.
- In a separate skillet, add a little coconut oil or olive oil over medium heat. Once hot, add the chopped halloumi cubes. Sauté for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the heat and set aside.
- Once the lentils are tender, taste and adjust the seasoning if necessary. If the curry is too thick, add a bit more water to reach your desired consistency. Stir in the sautéed halloumi cubes, allowing them to warm through.
- Serve the Lentil Curry hot over a bed of fluffy basmati rice. Drizzle a bit more coconut milk on top and garnish with freshly chopped cilantro for a burst of color and flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish can be frozen; thaw overnight in the fridge before reheating.
- Adjust the spices to suit your taste, or add seasonal vegetables for extra nutrition.
