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Method Prep:20min › Cook:25min › Ready in:45min
Bring a saucepan of water to the boil then add the sweet potatoes and cook for 6 minutes, or until tender. Drain.
Into a saucepan, empty the tin of tomatoes, add spices and potatoes and bring to a simmer. Add coconut milk, spinach and chilli, stock cube and chilli jam, if using. Allow the curry to thicken and cook down a little, about 15 to 20 minutes.
Fry the halloumi cheese in a frying pan over a medium heat until browned, about 4 to 6 minutes. Add cheese and chickpeas to the curry, heat through and serve hot with brown basmati rice and poppadoms.
Super delicious and even I couldn't mess it up - incredibly easy to make. You can literally throw most of the ingredients in, no real need to measure everything exactly. Will definitely be making this again. - 20 Nov 2015