- 150g dried red lentils
- 150g brown basmati rice
- 1 onion
- 1 garlic clove
- A thumb of ginger
- 1 tbsp vegetable curry powder
- 400g chopped tomatoes
- 250ml coconut drink
- A head of spring greens
- 150g halloumi
Prep: 15 mins | Cook: 30 mins
1. Tip the lentils into a bowl and cover with cold water. Set aside to soak while you prepare the rest of the curry. Fill your kettle and boil it.
2. Rinse the rice under cold water, then tip it into a small pan. Add 300ml hot water and a pinch of salt. Cover with a lid, place on a high heat and bring to the boil, then turn the heat right down and gently simmer for 20-25 mins till all the water has been absorbed. Take off the heat and set aside, lid on, for 5-10 mins to steam the rice and finish cooking it.
3. Meanwhile, peel and finely chop the onion. Place a medium pan on a medium heat and add ½ tbsp oil and the onion. Season with a pinch of salt and fry, stirring occasionally, for 5-6 mins till starting to soften and brown.
4. While the onion fries, peel and grate the garlic and ginger. Add them to the pan with the vegetable curry powder and fry, stirring, for 1 min. Drain the lentils and add them to the pan. Tip in the chopped tomatoes and pour in the coconut drink. Add 400ml hot water from the kettle. Pop a lid on the pan, bring to the boil, then turn the heat down and simmer for 15 mins, stirring a few times. The lentils will be tender and the curry should thicken up.
5. While the curry cooks, slice the spring green leaves off their woody cores. Finely slice the leaves. Drain the halloumi and chop into bite-sized cubes.
6. Add the halloumi and spring green leaves to the pan. If the pan seems too dry, add a splash more water till you get the consistency you want. Simmer, lid off, for 5 mins till the spring greens are tender. Stir now and then.
7. Taste the curry and add a pinch more salt, if you think it needs it. Fluff the rice and divide between two warm bowls. Top with the curry and serve.