Creamy coconut lentil curry with crispy halloumi
This creamy coconut lentil curry is loaded with warming spices like cumin, turmeric, and mustard seeds, then topped with golden, crispy halloumi cubes. The contrast between the rich, velvety lentils and the salty cheese makes every bite satisfying. Serve with warm flatbreads or steamed rice.
Ingredients
- Olive Oil30 ml
- Garlic9 კბილი
- Coconut milk400 ml
Instructions
5 steps- 1
Heat the oil in a large frying pan over a medium heat. Add the mustard and cumin seeds and toast for 30 seconds. Stir in the onion, garlic, ginger, leek and chilli. Cook for around 5 minutes, or until softened - ideally the leeks should be just charred.
- 2
Sprinkle in the turmeric, ground coriander, ground cumin and cayenne, if using. Stir for another 30 seconds-1 minute.
- 3
Stir in the tomato purée, lentils and coconut milk. Season generously with salt and pepper and add the lime juice. Simmer gently for 8-10 minutes, until slightly thickened. Add the butter for extra creaminess, if using.
- 4
Meanwhile, fry the halloumi cubes in a non-stick frying pan for a couple of minutes on each side until golden and crisp.
- 5
Serve the lentils in bowls and top with the crispy halloumi pieces, fresh coriander, green chilli slices and a final crack of black pepper. Enjoy as is or serve with some rice or flatbreads.
Nutrition
1 serving ≈ 550 g
Nutrition values are estimates. - means data is unavailable.
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