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Sweet Potato, Spinach, and Halloumi Curry
Sweet Potato, Spinach, and Halloumi Curry
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Versatile vegetarian curry with sweet potatoes, spinach, chickpeas, and halloumi cheese. Serve with brown basmati rice and papadums.
Ingredients:
  • 2 large sweet potatoes, peeled and chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 3 teaspoons curry powder
  • 2 teaspoons chili powder
  • 1 (14 ounce) can coconut milk
  • 1 (8 ounce) package fresh spinach
  • 0.5 diced green chile pepper, or to taste
  • 1 cube vegetable bouillon
  • 2 teaspoons chili jam
  • 1 (8.8 ounce) package halloumi cheese, sliced
  • 1 (14 ounce) can chickpeas, drained
Instructions:
  • In a large pot, cover sweet potatoes with water and bring to a boil. Cook until tender, approximately 6 minutes. Drain the sweet potatoes.
  • In a saucepan over medium heat, mingle sweet potatoes, tomatoes, curry powder, chili powder, and cumin until simmering. Stir in coconut milk, spinach, chile pepper, bouillon cube, and chili jam. Simmer for 15 to 20 minutes until the curry thickens slightly and reduces.
  • In a skillet over medium heat, fry the halloumi until golden brown, for about 4 to 6 minutes. Later, add the cooked halloumi and chickpeas to the curry and heat for around 5 minutes until warmed through.

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