Ingredients (serves 2)
- 1 whole packet of halloumi (chopped into cubes)
- 4 garlic cloves (minced)
- olive oil
- 1 red onion (chopped finely)
- 1 packet of puy lentils
- 1 tbsp garam masala
- 1 tbsp chilli powder
- 1 tbsp cumin seeds
- ground cumin
- 1 tsp turmeric
- 1 tin coconut milk
- 3 tbsp tomato puree
- fresh coriander or parsley (chopped)
- lemon juice
Method
- Heat some olive oil in a pan on a medium head and add your onion to cook
- Once the onion is starting to look a bit browned, add garlic
- Let cook for a minute or two and then add all your spices (except the ground cumin) and mix together
- Pat your halloumi dry and coat it in cumin and a little bit of olive oil
- Pop it in the airfryer at 200 degrees for around 10 minutes (until it looks crispy)
- Then add the tomato puree to your sauce in the pan, and then your coconut milk
- Now squeeze in the juice of half a lemon and mix through
- Add in your puy lentils and let cook altogether for 5 minutes or so
- Once you’ve plated up your curry, top with your crispy halloumi and some fresh parsley or coriander and enjoy!

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