Description

Sweet Potato, Spinach, and Halloumi Curry

This vibrant curry was inspired by a dish I saw at a festival but never got to try. It’s a comforting vegetarian meal packed with flavors and textures from creamy sweet potatoes, fresh spinach, and salty halloumi cheese. Whether you enjoy it with brown basmati rice or papadums, this curry is perfect for a cozy evening meal that brings warmth and bold flavors to the table.

2 large sweet potatoes, peeled and chopped
1 (14.5 oz) can diced tomatoes
3 tsp curry powder
2 tsp chili powder
1 tsp ground cumin
1 (14 oz) can coconut milk
1 (8 oz) package fresh spinach
½ diced green chile pepper
1 cube vegetable bouillon
2 tsp chili jam (optional)
1 (8.8 oz) package halloumi cheese, sliced
1 (14 oz) can chickpeas, drained

Directions:
1. Boil sweet potatoes for 6 mins, then drain.
2. Simmer potatoes, tomatoes, and spices in a saucepan.
3. Add coconut milk, spinach, chili pepper, bouillon, and chili jam.
4. Fry halloumi until browned and add to curry with chickpeas.

Prep Time: 20 mins
Kcal: 758 per serving