A vegetarian green lentil and halloumi curry it's just the kind of hearty, flavourful meal that you need on a busy weeknight. The halloumi doesn't melt and you can feel some of that amazing chewiness with every bite. Plus, it's so easy to make this curry with whatever veggies you have on hand.
Indian food is delicious and it provides me with an endless supply of ideas for vegetarian dishes. Case in point — this super easy green lentil and halloumi curry.
Whether you're a vegetarian or you're looking for ideas for Meatless Mondays, it's difficult to say no to an Indian vegetable curry recipe.
Halloumi curry is not a very authentic dish, but I like it a lot because it gives the curry a bit of chewiness, not to mention it helps you feel full for hours.
But sometimes, you want the cheese in your curry to be a bit salty, which is somewhat the halloumi provides best.
What vegetables to use in this curry?
The absolute best part of making this curry is that you can raid your fridge in search for almost any kind of veggies you want to put to good use.
I used a combination of red and green peppers and mushrooms, but some other veggies that go well in this curry include:
- Courgettes (zucchini)
- Aubergine (eggplant)
- (Frozen) peas
- Sweet potatoes
- Butternut squash
The possibilities are endless, so pick your favourites and go with it.
What lentils should you use in the curry?
I make this curry with green lentils, but brown lentils would also work great.
Red lentils are not a good choice because their texture is not right for this kind of curry — it will turn out too mushy.
Everyone has their own preferences when it comes to the texture of lentils.
What might be "done" for some people could be too mushy for others.
I'm the kind of person who likes to still feel a very slight bite into the lentils, so the timings of this recipe are adapted for that.
If you like your lentils very soft, cook them for 10 to 15 minutes more than specified in the recipe card.
What to serve this halloumi curry with?
That's just how I roll (I do feel very full and I don't need to eat anything else that day), but feel free to pick just one.
Extra tips for the perfect curry
- If you don't have the spices listed at hand, you can always use a ready-made curry paste. A mild version such as korma works well with this curry, but if you want things to be more fiery, you can opt for tikka masala or even vindaloo.
- This curry will keep well in the fridge for up to two days. Simply reheat the leftovers in a pan and serve them over rice.
- Add a can of chickpeas to the curry for some extra protein and texture.
- Use paneer instead of halloumi, but you may want to add some salt to the curry in that case.
- Adjust the thickness of the curry to your liking by adding more veggie stock if you want it to have more liquid.
If you liked this easy halloumi curry, have a look at some of my other veggie curry recipes:
- 30-Minute Vegan Chickpea and Spinach Curry
- Thai Sweet Potato Curry with Spicy Chilli Peanuts
- Red Lentil Coconut Dahl with Spicy Paneer
- 2 tablespoon olive oil
- 2 onions, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 large Portobello mushroom, diced
- 225 g (8 oz.) halloumi cheese, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon tomato paste
- 100 g (½ cup) green lentils
- 400 g (14 oz) tin chopped tomatoes
- 350 ml (1 ½ cup) of vegetable stock
- 1 teaspoon medium curry powder
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ¼ teaspoon chili flakes
- ¼ teaspoon black pepper
- 100 g (3 cups) baby spinach, shredded
- In a large pan, heat the olive oil over medium heat and fry the onion for 5-6 minutes until it softens.
- Add the peppers and then the mushrooms. Stir in the chopped garlic and ginger and cook for another 5 minutes until everything starts to caramelize a bit.
- Mix in the halloumi and fry it together with the vegetables for another 5-6 minutes. Add all the spices and give it a good stir. Cook for 1 minute and then add the tomato paste, chopped tomatoes, lentils and stock.
- Cook with a lid on for 25-30 minutes until the lentils are done to your liking and the sauce has thickened.
- Serve with basmati rice, chapati, or naan bread.
Amount Per Serving: Calories: 336Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 44mgSodium: 631mgCarbohydrates: 23gFiber: 6gSugar: 9gProtein: 18g
Nutritional information is an estimate provided by an online nutrition calculator.