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.
Ingredients
- 2 large sweet potatoes, peeled and chopped
- 1 (14.5 ounce) can diced tomatoes
- 3 teaspoons curry powder
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 (14 ounce) can coconut milk
- 1 (8 ounce) package fresh spinach
- ½ diced green chile pepper, or to taste
- 1 cube vegetable bouillon
- 2 teaspoons chili jam (Optional)
- 1 (8.8 ounce) package halloumi cheese, sliced
- 1 (14 ounce) can chickpeas, drained
Instructions
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender
- about 6 minutes. Drain.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4