Mango Chutney Halloumi & Sweet Potato Dal
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Mango Chutney Halloumi & Sweet Potato Dal

Mango Chutney Halloumi & Sweet Potato Dal

with Naan Bread and Spring Onion

Our Mango Chutney Halloumi & Sweet Potato Dal is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Mustard
Celery
Milk
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Sweet Potato

1

Onion

2

Garlic Clove

50

Korma Curry Paste

(Contains Mustard)

10

Vegetable Stock Paste

(Contains Celery)

100

Red Split Lentils

250

Halloumi

(Contains Milk)

1

Spring Onion

40

Mango Chutney

2

Plain Naans

(Contains Milk, Cereals containing gluten)

Not included in your delivery

500

Water

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Nutritional information

Energy (kcal)1131 kcal
Energy (kJ)4734 kJ
Fat42 g
of which saturates20 g
Carbohydrate138 g
of which sugars30 g
Protein51 g
Salt6.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Garlic Press
Knife
Medium Saucepan
Grill Pan

Instructions

Get Prepped
1

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 onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Once your oven is hot, roast in on the top shelf until golden and tender, 25-30 mins. Turn halfway through.

Start the Dal
2

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 style paste and garlic. Stir together and cook for 1 min more. Pour in the water (see ingredients for amount) and vegetable stock paste.

Simmer
3

Add the red lentils to your pan, stir and season with pepper. Bring to a simmer and cook until they are soft, 20-25 mins. 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.

Halloumi Time
4

Meanwhile, halve the halloumi 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

Add the Sweet Potato
5

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.

Finish and Serve
6

Warm through the halloumi if necessary. Serve the dal in bowls with the halloumi spooned on top. Sprinkle over the spring onion. Slice the naans and serve alongside. Enjoy!