Sweet potato, spinach and halloumi curry

    45 min

    I saw this at a festival last year but never got to try it, so I came up with a recipe that I love and is very adaptable to different tastes.

    Aberdeenshire, Scotland, UK
    148 people made this

    Serves: 2 

    • 2 large sweet potatoes, peeled and chopped
    • 1 tin chopped tomatoes
    • 3 teaspoons curry powder
    • 2 teaspoons chilli powder
    • 1 teaspoon ground cumin
    • 1 tin coconut milk or carton of coconut cream
    • 1 pack spinach, washed
    • 1/2 to 1 green chilli, chopped
    • 1 chicken or vegetable stock cube
    • 2 teaspoons chilli jam (optional)
    • 1 block halloumi cheese, sliced
    • 1 small tin chickpeas, drained

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Bring a saucepan of water to the boil then add the sweet potatoes and cook for 6 minutes, or until tender. Drain.
    2. 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.
    3. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    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


    Delicious & so easy to make  -  05 Aug 2015


    Excellent recipe!! Only change I made was to sauté/cook down about a half a thinly a sliced onion (about 7-10 min)) in the pan first then added the tin of tomatoes and followed the recipe exactly from there. Hearty and full of flavor! Husband loved it too. Thank you!!  -  17 Apr 2015