Updated: Jun 30, 2021
Prep: 20mins | Cook: 35mins | Serves: 2-4
1 Sweet Potato (unpeeled and cut into 2cm chunks)
1 small Onion (thinly sliced)
2 Garlic Cloves (grated/crushed)
50g Korma Curry Paste (Korma Curry Paste - recipe post coming soon!)
1tsp Chilli Powder
10g Vegetable Stock Paste
100g Red Lentils
250g Halloumi (cut into small chunks)
1 Spring Onion (thinly sliced)
40g Mango Chutney
2 Naan Bread
Preheat oven to 200C | 400F | Gas Mark 6
Drizzle oil onto a foiled oven tray, season with salt and pepper, toss and coat the sweet potato chunks and layer out the peices evenly. Place in the oven for 20-35 minutes and cook until golden and tender, turning halfway through.
In a large saucepan, drizzle oil on a medium heat. Add the onion and fry for a few minutes until softened, then add the korma curry paste following the garlic and chilli powder. Cook for a couple minutes, combining the ingredients together before adding 500ml of water and the vegetable stock.
Add the lentils to the saucepan, stir well and bring to a simmer. Cook for about 20 minutes until the lentils are soft and cooked through, stirring frequently. Add a little boiled water if the dhal becomes too dry.
In a separate frying pan, fry the halloumi with a little oil until golden brown and crispy on all sides. Remove from the heat and add the mango chutney, coating the halloumi in the chutney.
Once the sweet potato is roasted, remove from the oven (taste and season if needed) then add it to the lentils, stir and combine all together.
While the oven is still on, place the naan bread and cook for 3-5 minutes.
Dish out the lentils then serve the halloumi on top. Finally slice the spring onion and garnish the dish. Serve with warm naan bread.
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