Ingredients
4
4 servings
- •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
- •0.5 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
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.
Nutritional Facts
Per 4 servings
- Calories: 758
- Carbohydrate: 83g
- Fat: 39g
- Fiber: 16g
- Protein: 27g
- Sugar: 14g
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