Sweet Potato, Spinach, and Halloumi Curry
Description
This vegetarian curry with sweet potatoes, spinach, chickpeas, and halloumi cheese is very adaptable to different tastes. Serve hot with brown basmati rice and papadums.
Ingredients
•
2 large sweet potatoes, peeled and chopped
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1 (14 1/2 ounce) can diced tomatoes
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3 teaspoons curry powder
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2 teaspoons chili powder
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1 teaspoon ground cumin
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1 (14 ounce) can coconut milk
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1 (8 ounce) package fresh spinach
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1/2 diced green chile pepper, or to taste
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1 cube vegetable bouillon
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2 teaspoons chili jam
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1 (8 4/5 ounce) package halloumi cheese, sliced
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1 (14 ounce) can chickpeas, drained
Directions
1
Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.
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.
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.