Mango Chutney Halloumi & Sweet Potato Dal

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the onion and cook until soft, stirring occasionally, 4-5 mins.

Stir in the korma curry paste and garlic. Cook for 1 min more.

Pour in the water for the dal (see pantry for amount) and veg stock paste.

Add the red lentils to your pan, then stir and season with pepper.

Bring to a simmer and cook until the lentils are soft, 20-25 mins. Stir frequently to make sure they don't stick to the bottom of the pan.

Add a splash of water if it gets too dry.

When the dal has about 10 mins left, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins. 

Once golden, remove from the heat and add the mango chutney to the pan, turning the halloumi to coat it. Set the pan aside.

When the dal has 5 mins left, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Add the spinach to the dal a handful at a time until wilted and piping hot, 1-2 mins. Once roasted, stir the sweet potato into the dal.