In The Kitchen
Sweet Potato, Spinach, and Halloumi Curry
Description :
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.
Ingredient :
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2 large sweet potatoes, peeled and chopped
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1 (14.5 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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½ diced green chile pepper, or to taste
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1 cube vegetable bouillon
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2 teaspoons chili jam (Optional)
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1 (8.8 ounce) package halloumi cheese, sliced
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1 (14 ounce) can chickpeas, drained
Direction :
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Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.
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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.
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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.
