Lentil Curry with Halloumi
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
3 to 4 servings
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Calories
707 kcal
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Cuisine
Thai
Lentil Curry with Halloumi
Description
Lentil Curry with Halloumi combines green lentils and brown rice cooked separately, then combined with a sauce made from sautéed onions, garlic, and ginger spiced with cumin, coriander, turmeric, and optional cardamom and cayenne. Coconut milk adds creaminess and a subtle sweetness to the sauce, which is gently simmered until thickened. Cubed halloumi cheese is added at the end to warm through, imparting a dense, salty texture that complements the soft lentils. This curry delivers a balanced layering of spices with a creamy texture from the coconut milk and a satisfying bite from the cheese.
The dish is served over cooked basmati or brown rice, garnished with freshly chopped cilantro to add brightness. It works well as a hearty vegetarian entree. The warming spices and creamy sauce make it suitable for cooler days or when seeking a comforting meal with varied textures from the lentils and halloumi.
For adjustments, additional coconut milk can be added to thin the sauce if desired. Using two cans of coconut milk increases the sauce volume and richness. The curry powder can be simplified by substituting the individual spices with yellow curry powder if preferred, streamlining preparation without sacrificing flavor.
Ingredients
Yellow Curry Lentils & Halloumi
- 1 1/2 cups green lentils uncooked, dry
- 1 cup brown rice uncooked, or white rice, dry
- 2 tablespoons coconut oil or olive oil
- 1 yellow onion finely chopped
- 5 cloves garlic minced
- 1 tablespoon ginger peeled and grated, fresh
- 1 tablespoon cumin ground
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon Turmeric ground
- ¼ teaspoon cardamom optional
- ¼ teaspoon ground cayenne pepper optional
- ½ teaspoon salt to taste, sea salt
- 1 coconut milk full fat, 14-ounce can, + more for serving
- 5 ounces halloumi cheese chopped into ¼ to ½-inch cubes
For Serving:
- basmati rice cooked
- cilantro chopped, fresh
Instructions
- Cook the lentils and rice according to the instructions on the packages.
- While the lentils are cooking, heat the oil in a medium-sized skillet over medium-high heat. Add the onion and sauté, stirring occasionally, until translucent, about 5 to 8 minutes. Stir in the garlic, ginger, and all of the spices and salt. Cook an additional 5 to 8 minutes, until onion is cooked through.
- Add the coconut milk and bring to a full boil. Reduce the heat slightly but maintain a gentle boil for 10 minutes, until sauce has thickened slightly.
- Stir the cooked lentils into the sauce and cook, stirring occasionally for 3 to 5 minutes. For a thinner sauce, add more coconut milk until you reach your desired sauce consistency.
- Add the cubed halloumi and cook just until halloumi is hot, about 2 minutes.
- Taste the lentil curry and add additional sea salt or spices to taste.
- Serve over cooked brown rice or basmati rice with freshly chopped cilantro.
Notes
- To create a creamier and more abundant sauce, use two cans of full-fat coconut milk instead of one.
- If you prefer a simpler spice mix, replace all individual spices with 3 tablespoons of yellow curry powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4 servings
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 707kcal | 35% |
| Carbohydrates | 71g | 24% |
| Protein | 25g | 50% |
| Fat | 35g | 54% |
| Fiber | 12g | 48% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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