Name: Sweet Potato, Spinach, and Halloumi Curry
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Sweet potatoes, peeled and chopped - 2 large; Diced tomatoes - 1 (14.5 ounce) can; Curry powder - 3 teaspoons; Chili powder - 2 teaspoons; Ground cumin - 1 teaspoon; Coconut milk - 1 (14 ounce) can; Fresh spinach - 1 (8 ounce) package; Diced green chile pepper, or to taste - ½; Vegetable bouillon - 1 cube; Chili jam (Optional) - 2 teaspoons; Halloumi cheese, sliced - 1 (8.8 ounce) package; Chickpeas, drained - 1 (14 ounce) can

Ingredients for - Sweet Potato, Spinach, and Halloumi Curry

1. Sweet potatoes, peeled and chopped 2 large

2. Diced tomatoes 1 (14.5 ounce) can

3. Curry powder 3 teaspoons

4. Chili powder 2 teaspoons

5. Ground cumin 1 teaspoon

6. Coconut milk 1 (14 ounce) can

7. Fresh spinach 1 (8 ounce) package

8. Diced green chile pepper, or to taste ½

9. Vegetable bouillon 1 cube

10. Chili jam (Optional) 2 teaspoons

11. Halloumi cheese, sliced 1 (8.8 ounce) package

12. Chickpeas, drained 1 (14 ounce) can

How to cook deliciously - Sweet Potato, Spinach, and Halloumi Curry

1 . Stage

Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.

2 . Stage

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 . Stage

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.