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
Ingredients
Ingredients
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
Directions
Directions
- 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.
- 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.
- Meanwhile, cook the rice according to the pack instructions or your favourite method.
- 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.
- Season to taste.
- Serve over the rice. Enjoy!
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)