Lentil halloumi curry

Such a tasty meat free meal idea! With 8.5g of fibre too!

324 calories per serving- serves 2

P: 23g F: 12g C: 26g

Ingredients

• 180g - drained tinned lentils (Napolian)

• 120g - 30% less fat halloumi

  
  

• 50g - raw red onion - diced

• 80g- drained tinned peaches (tinned in juice not syrup)

• 10g mango chutney

  
  

• 3g curry powder

• Half tsp chilli powder - more if you like it spicy

• 10g garlic purée

• Half a vegetable or chicken stock cube - crushed not dissolved in water

  
  

• 200g chopped tinned tomatoes

• 100ml coconut milk- I used long life coconut milk from a carton and not a tin

Method

In a large pan on a low heat sautee your onions (using 1kcal spray- track cals separately). I add a bit of water to stop them burning. Approx 5 mins until soft.

Then add your chunks of halloumi sear the edges a little for a few mins.

Then add curry powder, garlic purée and chilli powder and mix well.

Next add drained lentils, tinned tomatoes, crush stock cube, peaches, mango chutney and coconut milk and mix well. Simmer for 10-15 mins (I covered with a lid so the curry didn’t thicken too much)

I served with a mini garlic and coriander naan and it was delish!