HALLOUMI AND LENTIL CURRY
HALLOUMI AND LENTIL CURRY
Halloumi and Lentil Curry
Serve: 2-3
Ingredients:
160 gram Chilli Halloumi – cubed
100 gram Dry green lentils
80 gram Onion – chunkily cut
160 ml Thai coconut milk
80 ml Water
2 clove Garlic – finely chopped
5 leaf Kaffir lime leaf
2 tablespoon Vegetable oil
1 tablespoon Massaman curry paste
1 teaspoon Light soft brown sugar
1/2 teaspoon Gluten-free light soy sauce
1 pinch Sea salt
Method
-Cook the green lentils according to the instructions on the package. Drain and set aside.
-Put 1 tablespoon of oil in a saucepan. Carefully fry the halloumi until softened and brown on the outside. Remove the halloumi cubes and set aside on a kitchen towel. Don’t wash the saucepan.
-Add the onion, another tablespoon of oil into the same saucepan. Gently fry the onion until it becomes translucent. In goes the garlic and Massaman curry paste. Continue frying until the herbs and spices are infused.
-Pour the coconut milk into the same pan. Bring it to a boil and simmer for 10 minutes. Stirring from time to time.
-Return the halloumi back into the pan, then add the water and green lentils. Season with sugar and soy sauce. Fold, bring it to a boil and simmer for a further 6-8 minutes.
-Sprinkle with sea salt and kaffir lime leaves. Fold all the ingredients and serve immediately.
Tip:
– Do not overcook the green lentils as it easily goes into a mush.
-Can not find the Chilli Halloumi? You can use normal halloumi or paneer instead. I would add a small amount of chopped red chili though.
-For Gluten intolerance or Coeliac folks make sure you use Gluten-free soy sauce. However, most Thai curry is gluten-free anyway.
-Click Chicken Massaman Curry recipe or Vegan Massaman if you are looking for Massaman choices.
