Halloumi and Lentil Curry
160 gram Chilli Halloumi-cubed
100 gram Dry green lentil
80 gram Onion -chunky 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
-Cook the green lentil according to an instruction on the package. Drain and set aside.
-Put 1 tablespoon of oil in the saucepan. Carefully fry the halloumi until soften and brown outside. Remove the halloumi cubes, set aside on the 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 infused.
-Pour the coconut milk into the same pan. Bring it to boil and simmer for 10 minutes. Stir from times to times.
-Return the halloumi back in the pan, then water and green lentil. Season with sugar, soy sauce. Fold, bring it to boil and simmer for further 6-8 minutes.
-Sprinkle with sea salt, kaffir lime leaves. Fold all the ingredients and serve immediately..
– Do not overcook the green lentil as it easily goes into 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.