Haloumi and Lentil Curry Recipe

I decided to try making a haloumi curry as I was looking for a high protein meat alternative, and it turned out to be amazing! This vegetarian, gluten free curry recipe tastes just as good (if not better) than a traditional meat based curry, is high protein and made from whole foods. You can adjust the spice levels to your liking, and add in your favourite vegetables to make it your own!

Serves 4

Ingredients:

Marinade:

• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• 2 teaspoons turmeric
• 2 teaspoons ground ginger
• 1 teaspoon ground cumin
• 1.5 teaspoons garam masala
• 1 teaspoon chilli

Curry:

• 360g Haloumi, cut into large chunks
• 1 tin lentils
• 1 tin diced tomatoes
• 1 sachet tomato paste
• 1 small onion, finely diced
• 3 garlic cloves, finely diced
• 25g butter
• 2 teaspoon raw sugar
• 2 teaspoons salt
• 4 cups cooked brown rice

How To

1. In a large bowl, mix the yoghurt, lemon juice, turmeric, ginger, cumin, garam masala and chilli until well combined.
2. Add the haloumi to the yoghurt mixture and gently sir until all pieces of haloumi are completely coated in the mixture. Set aside in the fridge for an hour to marinate.
3. Melt the butter in a non-stick saucepan over medium heat. Add the finely chopped garlic and onion and cook for a few minutes, stirring occasionally, until translucent.
4. Pour the marinated haloumi and tomato paste into the pan, and stir to combine.
5. Stir the tinned tomatoes, lentils, raw sugar and salt into the pan.
6. Reduce the heat to low and cook for approximately 10-15 minutes, or until the haloumi is softened and cooked through.
7. Serve with brown rice.

Serving Suggestion:

• Greek yoghurt or sour cream
• Naan bread

Recipe created by:- Tabi May Life ©