Sweet Potato, Spinach, and Halloumi Curry recipe
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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 1 (8.8 ounce) package halloumi cheese, sliced 1 (14 ounce) can chickpeas, drained
Nutrition Info
- 757.9 caloriescarbohydrate: 82.5 gcholesterol: 46.8 mgfat: 38.5 gfiber: 15.5 gprotein: 26.7 gsaturatedFat: 28.2 gservingSize: -sodium: 1343.7 mgsugar: 14.4 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato, Spinach, and Halloumi Curry
Directions
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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.
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.