Korma Curry Paste(ContainsMustard)
Vegetable Stock Powder(ContainsCelery)
Red Split Lentils
Mango Chutney 40g
Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel). Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Pop the sweet potato on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer. Roast in on the top shelf of your oven until golden and tender, 25-30 mins. Turn halfway through cooking.
Heat a drizzle of oil in a large saucepan on medium-heat. Add the onion and cook until soft, stirring occasionally 4-5 mins. Add the korma paste and garlic. Stir together and cook for a minute more. Pour in the water (see ingredients for amount) and vegetable stock powder. Stir to dissolve the stock.
Add the red lentils to your pan, stir and season with salt and pepper. Bring to a simmer and cook until they are soft, 20-25 minutes, Stir frequently to make sure they don't stick to the bottom of the pan! Tip: If the dal is looking a little dry, just add a splash of water.
Meanwhile, cut the halloumi in half through the middle, then cut into 2cm chunks. Trim the spring onion and thinly slice. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi, fry until golden on all sides, turning often, 3-5 mins total (cook in batches if you need to). Remove the pan from the heat and add the mango chutney. Turn to coat the halloumi in the chutney. Set the pan aside off the heat.
Pop the naans into the oven for the last 3-4 mins of dal cooking time to warm through. Once the sweet potato is roasted, stir it into the dal. Once the dal is cooked, taste and add salt and pepper if you feel it needs it, along with a splash of water if it's a little dry.
Serve the dal in bowls, warm through the halloumi if necessary and spoon on top of the dal along with a sprinkling of spring onion. Serve with the naan alongside and enjoy!