Halloumi And Sweet Potato Curry

Cheese in a curry?! My thoughts exactly, until I gave this a go. It’s 10 out of 10.

Uploading this recipe has made me realise that I should probably branch out from currys. I promise I will, but not before I have shared this little beauty with you. Unfortunately it can’t quite be called low carb but at the same time it’s not exactly packed and the sugar isn’t too crazy. And let’s be honest, it’s nothing that a little insulin won’t fix right?

Serves 2

35 mins

50g carbs
15g sugar

The absolute best part of this meal is the mango chutney coated halloumi. My best tip is don’t skimp on the mangu chutney and also make sure you drain the fryin pan that the halloumi has been cooking in before adding it, this way it’s nice and dry and the chutney is likely to really stick. As always, the chillis are optional (I just love the spice!)

Serves 2

35 Mins Prep & Cooking Time

Ingredients:

1 sweet potato

1 onion

2 garlic cloves

1/2 jar of korma curry paste

1 vegetable stock cube

100g red lentils

1 pack of halloumi (I used chilli halloumi because why not?)

50g spring onions

50g runner and/or green beans (I used ones from our garden, that’s why there’s a mix)

2 medium carrots

2 tablespoons of mango chutney

2 chillies (optional but very much recommended!)

500ml water

Nutrition:

Calories709
Fat39g
Carbs50g
Sugar15g
Protein38g
Calculated using MyFitnessPal


Steps

  1. Preheat oven to 200°C. Chop sweet potato, with the skin on, into chunks and spread on a baking tray in a single layer drizzled with olive oil and seasoned with salt and pepper. Once oven is warm cook sweet potato for 25 – 30 minutes until golden brown, turning at least once.
  2. While the sweet potato is cooking finely chop up the onion and crush the garlic. Heat a pan with some oil and cook the onion for about 5 minutes, until soft. Add the korma paste and garlic and mix together for another minute. Pour in the water and add the vegetable stock and mix together.
  3. Boil a kettle and then add the red lentils to the pan. Cook together on a medium heat for 20 – 25 minutes, stirring frequently to ensure the lentils don’t stick.
  4. While the lentils and sweet potato are cooking slice the carrots and chop up the beans. Add the water from the boiled kettle to a pan, salt and then chuck in the carrots and beans and cook for 15 minutes.
  5. Next cut the halloumin into 2cm chunks and fry in a pan with a little oil or butter until golden brown (about 5 minutes). If the halloumi releases a lot of liquid drain this a couple of times. Once cooked removed from the heat and stir in the mango chutney. Really coat the halloumi.
  6. While everything is finishing up chop the spring onion. Remove the sweet potato from the oven and add into the lentil mix. Add a splash of water if it’s a little dry. Alongside this add in the boiled veg and then stir in the halloumi.
  7. Finish up by serving into bowls and sprinkling spring the spring onion on top. Make sure to enjoy!