Sweet Potato, Lentil & Halloumi Curry

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 tbsp of olive oil

1 block of halloumi cheese (250g), cut into cubes

1 yellow onion, diced

4 tbsp of red curry paste*

1 piece of 1 inch fresh ginger, grated

1 small sweet potato, peeled and cut into cubes

4-5 cups of vegetable broth

¾ cup of dry brown lentils

1 tbsp of soy sauce

1 tbsp of fish sauce

1 tbsp of honey

1 can of full fat coconut milk (400ml)

2-3 handfuls of chopped kale

To serve: cooked rice and fresh coriander

Directions

Heat 1 tbsp of olive oil in a big pot over medium heat. Cook the halloumi cubes 2-3 minutes each side without touching it while it cooks. Remove and set aside on a plate.

Add 1 tbsp of olive oil to the same pot and sauté the onion for 5-6 minutes. Season well.

Add 4 tbsp of red curry paste and grated fresh ginger (from a piece of 1 inch ginger). Cook for a minute then add the sweet potato cubes and mix well.

Pour 4 cups of vegetable broth, ¾ cup of brown lentils, 1 tbsp of soy sauce, 1 tbsp of fish sauce and 1 tbsp of honey.

Bring to a boil, reduce the heat to low and let it simmer for 15-20 minutes, until the lentils and sweet potatoes are cooked.

Pour the coconut milk, 2-3 handfuls of chopped kale and cooked halloumi into the pot. Adjust seasoning if needed.

Serve the curry on top of rice and garnish with fresh coriander.