The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Halloumi & Charred Sweetcorn Dhal
More-ish halloumi meets the creamy, spiced comfort of an Indian-style lentil dhal. The addition of charred sweetcorn adds a subtle sweetness and a hint of caramelised smokiness. A perfect mid-week supper.
1/3 daily fibre
6 plants
Serving size
Ingredients
- 160g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 280g sweetcorn (sweetcorn, water, salt)
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 pepper
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 4cm fresh ginger
- 80g creamed coconut
- 4 garlic clove
- 160g baby spinach
- 20g toasted coconut chips
- 1 unwaxed lemon
Nutritional Information
Calories: 693
Protein: 34g
Carbs: 46g
Fat: 44g
Creamy Halloumi & Charred Sweetcorn Dhal
More-ish halloumi meets the creamy, spiced comfort of an Indian-style lentil dhal. The addition of charred sweetcorn adds a subtle sweetness and a hint of caramelised smokiness. A perfect mid-week supper.
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Cooking Instructions
Before you start
- Boil a kettle
- Pull out a large frying pan, a medium frying pan, a grater, a measuring jug & a sieve
Prep time
- Finely grate the garlic and ginger. Dice the peppers in 1cm chunks
- Dissolve the creamed coconut and stock in the jug with 800ml boiling water
Build the curry
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the pepper and cook for 4-5 mins, until softening
- Add the garlic, ginger and curry powder, cook for 1 min, then add the lentils and coconut mixture
- Stir and simmer for 15-17 mins, until the lentils are soft and cooked through. Add a splash of water if it gets too dry
Meanwhile. sizzle the halloumi & corn
- Drain the sweetcorn. Quarter the lemon. Thinly slice the halloumi and pat dry
- Heat the medium frying pan with 1 tbsp oil on high heat. Once hot, add the halloumi and cook for 3-4 mins each side, until golden. Remove and set aside
- Add the corn to then now empty pan and cook for 5-6 mins, until deep golden brown
- Once cooked, stir through a squeeze of lemon juice (or to taste). Season with salt and pepper
Last bits & plate up
- Rinse the spinach. Gently stir the spinach and half the sweetcorn into the lentils, then cook for 1-2 mins, until the spinach has wilted. Season with salt and pepper
- Serve the lentil dhal into bowls, topped with the halloumi, coconut chips, remaining corn and lemon wedges
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