Mango Chutney Halloumi & Sweet Potato Dal

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.

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.

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

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.