Sweet Potato, Spinach, and Halloumi Curry

I saw this at a festival last year but never got to try it, so I came up with a recipe that I love and is very adaptable to different tastes. Serve hot with brown basmati rice and papadums.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 758 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• 3 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 (14.5 ounce) can diced tomatoes
• 1 cube vegetable bouillon
• 2 teaspoons chili powder
• 1 (8 ounce) package fresh spinach
• 1 (14 ounce) can chickpeas, drained
• 2 large sweet potatoes, peeled and chopped
• ½ diced green chile pepper, or to taste
• 2 teaspoons chili jam (Optional)
• 1 (8.8 ounce) package halloumi cheese, sliced

Recipe Instructions

Step 1

Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.

Step 2

Combine sweet potatoes, tomatoes, curry powder, chili powder, and cumin in a saucepan over medium heat and bring to a simmer. Add coconut milk, spinach, chile pepper, bouillon cube, and chili jam. Simmer until curry starts to thicken and has cooked down a little, 15 to 20 minutes.

Step 3

Meanwhile, fry halloumi in a skillet over medium heat until browned, 4 to 6 minutes. Add cooked halloumi and chickpeas to curry and heat through, about 5 minutes.