Description
Sweet Potato, Spinach, and Halloumi Curry
This vibrant curry was inspired by a dish I saw at a festival but never got to try. It’s a comforting vegetarian meal packed with flavors and textures from creamy sweet potatoes, fresh spinach, and salty halloumi cheese. Whether you enjoy it with brown basmati rice or papadums, this curry is perfect for a cozy evening meal that brings warmth and bold flavors to the table.
2 large sweet potatoes, peeled and chopped
1 (14.5 oz) can diced tomatoes
3 tsp curry powder
2 tsp chili powder
1 tsp ground cumin
1 (14 oz) can coconut milk
1 (8 oz) package fresh spinach
½ diced green chile pepper
1 cube vegetable bouillon
2 tsp chili jam (optional)
1 (8.8 oz) package halloumi cheese, sliced
1 (14 oz) can chickpeas, drained
Directions:
1. Boil sweet potatoes for 6 mins, then drain.
2. Simmer potatoes, tomatoes, and spices in a saucepan.
3. Add coconut milk, spinach, chili pepper, bouillon, and chili jam.
4. Fry halloumi until browned and add to curry with chickpeas.
Prep Time: 20 mins
Kcal: 758 per serving
Step-by-Step Guide
1. Prepare the sweet potatoes by peeling and chopping them into bite-sized cubes. Place them in a pot of salted boiling water and cook for 6 minutes, or until just tender. Drain and set aside.
2. In a large saucepan or deep skillet, combine the parboiled sweet potatoes, the can of diced tomatoes (with juices), 3 tsp curry powder, 2 tsp chili powder, and 1 tsp ground cumin. Bring to a simmer over medium heat and cook for 5 minutes, allowing the spices to bloom.
3. Pour in the full can of coconut milk, then add the fresh spinach, diced green chile, vegetable bouillon cube, and the optional chili jam. Stir well as the spinach wilts and the bouillon dissolves. Let the curry simmer gently for 10-12 minutes.
4. While the curry simmers, pat the halloumi slices dry. Heat a separate non-stick pan over medium-high heat with a small amount of oil. Fry the halloumi for 1-2 minutes per side until golden brown.
5. Gently stir the drained chickpeas and browned halloumi slices into the curry. Heat through for a final 2-3 minutes. Taste and adjust seasoning if needed.
Serving Suggestions
This hearty curry is best served immediately. For a complete meal, spoon it over a bed of fluffy brown basmati rice or quinoa to soak up the flavorful sauce. It also pairs wonderfully with warm naan bread or crispy papadums on the side. A dollop of cool Greek yogurt or a sprinkle of fresh cilantro can add a refreshing contrast to the rich, spiced flavors.
How-to Summary
Parboil sweet potato cubes. Simmer them with tomatoes and dry spices. Add coconut milk, spinach, chile, and seasonings to form the curry base. Separately pan-fry halloumi until browned. Finally, combine chickpeas and halloumi with the simmering curry and heat through before serving.
Frequently Asked Questions
Can I make this curry ahead of time? Yes, but for best texture, add the halloumi just before serving. Store the base curry (without halloumi) in the fridge for up to 2 days and reheat gently, then add freshly fried cheese.
What can I use instead of halloumi? Paneer or extra-firm tofu are excellent vegetarian substitutes. For a non-vegetarian option, seasoned chicken pieces work well.
How can I make this curry spicier or milder? Adjust the heat by removing the seeds from the green chile for less spice, or adding a pinch of cayenne pepper or more chili jam for extra heat.
Is the chili jam necessary? No, it’s optional, but it adds a lovely sweet-heat depth. A teaspoon of honey or mango chutney can be used for a similar sweet contrast.
Can I use frozen spinach? Absolutely. Thaw and thoroughly squeeze out excess water from about 5 oz of frozen spinach before adding it in step 3.
Common Mistakes to Avoid
Avoid overcooking the sweet potatoes in the initial boil, as they will continue to soften in the curry. Do not add the halloumi to the curry too early, as it can become rubbery. Ensure your spices are fresh for the best flavor—old, stale spices will result in a bland dish. Finally, do not skip draining the chickpeas, as the excess liquid can thin out the creamy curry sauce.
Conclusion
This Sweet Potato, Spinach, and Halloumi Curry is a triumph of textures and flavors, proving that vegetarian meals can be deeply satisfying and complex. It’s a flexible recipe that invites customization based on your pantry and spice preference. Perfect for a nutritious weeknight dinner or for impressing guests, this one-pot wonder is sure to become a cherished addition to your cooking repertoire.