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Homemade Lentil Curry with Halloumi Cheese photo

Lentil Curry with Halloumi Cheese

This Lentil Curry with Halloumi is a hearty, comforting dish bursting with flavor!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 1.5 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
  • 0.5 teaspoon cardamom (optional)
  • 0.5 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

Equipment

  • Large Pot
  • Medium Saucepan
  • Wooden spoon
  • Knife and cutting board
  • Cilantro chopper or herb scissors

Method
 

Cooking Instructions:
  1. 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.
  2. While the rice is cooking, rinse the dry green lentils under cold water until the water runs clear. Drain and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.