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Spring greens, halloumi and red lentil curry

Adapted from Abel & Cole
This is a simple and tasty dinner recipe, made with a lot of store cupboard ingredients.

Serves 4
Vegetarian, gluten free


½ tbsp  oil
1 onion, chopped
1 garlic clove, minced
A thumb of ginger, minced
1 tbsp curry spice blend
400g chopped tomatoes
400ml coconut milk
150g dried red lentils
200ml hot water
A head of spring greens, ribbed and sliced
200g halloumi, cubed
salt & pepper, to taste

150g rice


  1. In a large saucepan, heat the oil. Once hot, add the onion, ginger and garlic. Fry for a few minutes, until the onions are soft, and then add the spices. Stir to coat everything evenly.
  2. Add the tomatoes, lentils, coconut milk and water. Stir. Bring to the boil and simmer for 10-15 mins until the curry has thickened and the lentils are soft. Stir occasionally and add more water if the sauce is too thick.
  3. Meanwhile, cook the rice according to the pack instructions or your favourite method.
  4. Once the curry is thickened, add the greens and halloumi. Stir and cook for a few minutes until the greens are soft. Again, add water if the curry is too thick.
  5. Season to taste.
  6. Serve over the rice. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Spring greens, halloumi and red lentil curry in bowl with rice