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Export 15 ingredients for grocery delivery
Step 1
Heat the oil in a deep frying pan or saucepan. Add the onion, courgette and mushrooms, and cook over a medium heat for a few minutes until fairly soft. Add the diced halloumi and garlic, and cook for a further 5 minutes until any excess water has cooked off, and the cheese and vegetables are just starting to brown slightly.
Step 2
Add the lentils, tinned tomatoes and vegetable stock, along with all the spices. Mix well, then cover the pan with a lid and bring to a simmer. Leave to cook for around 30 minutes, stirring occasionally, until the lentils are soft and the curry has reached your desired consistency. For a saucier curry, or if the lentils need to cook a little longer, you can add a dash more water or stock. For a drier curry, remove the lid and cook for a few minutes to thicken.
Step 3
Serve warm with your choice of sides.