Preheat your oven to 220°C/200°C fan/gas mark 7.

Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Chop the sweet potato into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 25-35 mins. Turn halfway through.

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.

Once roasted, stir the sweet potato into the dal.

When everything is ready, warm through the halloumi if necessary.

Taste the dal and add salt and pepper if needed. Add a splash of water if it's a little dry, then share between your bowls. Spoon the glazed halloumi over the top.

Serve with the naans alongside for scooping.

Enjoy!