/assets/blog-posts/halloumi-dal.jpg George Botley George Botley 2020-08-12 2020-08-13 curry,vegetarian
Aug 12, 2020, 10:33 PM

Recipe: Mango Chutney Halloumi Dal


This is actually a surprisingly straight-forward curry dish to make; and if you're a fan of the occasional halloumi fry then I think you'll really enjoy its distinctive texture and instantly recognisable flavour combined with warming korma spices. It's a dish that will take you approx 35 minutes to cook, excluding the prep time, is veggie-friendly and contains approx 1.5 of your 5 a day. Win win!

Ingredients you'll need

This dish will serve two people, or if you're like me it'll do you a dinner portion and then a lunch to re-heat at work. There's nothing better than a wholesome home-cooked meal to tuck into at lunch time. Say goodbye to the Tesco Meal Deal and hello to a full belly with all the nutrition you need for a solid afternoon at work. 

Item Quantity
Sweet Potato 1 Large
White Onion 1 Medium
Garlic 2 Cloves
Spring Onion 1
Vegetable Stock 1 Cube
Red Split Lentils 100g
Mango Chutney 2 Tbsp
Korma Curry Paste 50g
Halloumi 1 Block (Approx 250g)
Naan Bread 2
Water 500ml

Other items

  • Olive Oil
  • Salt
  • Pepper

Looking to cook for more people?

Simply double the ingredients to cook for four! Perfect healthy family meal!

Utensils you'll need

  • Garlic Press (optional - you can still chop it up if you prefer)
  • 1 Baking Tray
  • Saucepan
  • Measuring jug
  • Frying Pan
  • Wooden Spoon
  • Spatula / Tongs

It's all in the preparation

The biggest thing to stress people out is timings! So... let's make that easier by preparing all of the fiddly bits before hand! 

Step One - Oven

  1. Pre-heat the oven to 200°C

Step Two - Sweet Potato

  1. Cut the sweet potato in half, lengthways. No need to peel them!
  2. Cut the halves in half again resulting in quarters.
  3. Cut each quarter into small 1 to 2cm wide chunks so they resemble the size of sautéed potatoes.
  4. Pop the pieces onto the baking tray.
  5. Drizzle oil over the top, season with salt and pepper and toss to coat.
  6. Put the tray aside for now while the oven heats up.

Step Three - Onion

Peel and chop the onion into thin slices.

Step Four - Garlic

Peel and press the garlic (use a knife and chop into small pieces if you don't have a press).

Step Five - Spring Onion

Trim the spring onion and chop into thin slices.

Step Six - Water

Measure up your water and leave aside for now.

Step Seven - Halloumi

Cut halloumi in half then cut into 2 to 3cm wide chunks. i.e. The size you'd expect chicken breast in a curry.

Let's get cooking

Sweet Potato

  1. Once your oven is hot add the sweet potatoes to the top tray of your oven. They'll need about 25 to 30 minutes to cook, but depending on the potato can sometimes take less time. Be sure to check on them periodically.

Making the Dal

  1. Heat a drizzle of oil in a large saucepan on medium to high heat. Once hot add the onion and cook until soft, approx. 4 - 5 minutes. Stir it occasionally to prevent it sticking to the pan.
  2. Once the onion is soft add in your korma paste and garlic. Stir the ingredients together and cook for another minute.
  3. Pour in the water and vegetable stock. Mix it all together so to dissolve the stock powder.
  4. Once dissolved, add the red lentils to the pan, stir to combine and add some salt and pepper
  5. Bring the pan to a simmer (a very gentle boil, not vicious) and cook until the lentils soften which will take approx 20 minutes. Be sure to stir the mixture frequently to avoid the lentils sticking to the bottom of the pan.

If the moisture looks to be lacking, add a bit of water.

Cooking the Halloumi

While the Dal is cooking, let's cook the Halloumi:

  1. Heat a drizzle of oil in the frying pan on a medium to high heat.
  2. Once the pan is hot add the halloumi and fry until golden on all sides. Be careful though as passed a certain point halloumi will begin to burn which has the potential to ruin the dish. Tongs are useful for turning over individual pieces as required. Approx 3 - 5 minutes cooking time.
  3. Once a lovely golden colour remove the halloumi from the heat for a moment and add your mango chutney to the pan. Using your wooden spoon / tongs / spatula etc; combine the halloumi with the mango chutney.
  4. Set the pan aside. If needs be we'll re-heat the halloumi later.

Finishing the Dal

We're almost there now!

  1. Warm the naan breads in the oven. Approx 3 - 4 minutes. Be careful not to burn them.
  2. Once the sweet potato time is up, or they appear cooked, remove them from the oven and add them to the saucepan. Mix to combine all of the ingredients. Once combined give it a taste and season where required. If you think the dish needs it, add a splash of water if it's a bit dry.

Serve it up!

Yay - the best bit!

  1. Serve the saucepan dal mixture in bowls.
  2. Re-head the halloumi if required and spoon it on top of the dal.
  3. Sprinkle the chopped spring onion on top.
  4. Remove the naan breads from the oven and chop into quarters. Serve them beside the bowls of Dal.
  5. Enjoy!!!

Let me know your thoughts!

I hope you enjoy this nice, relatively straight-forward dish. It packs a nice texture and flavour too. It'll go great with a nice beer. Let me know if your taste buds were firing in the comments section below.


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