Sweet potato, spinach and halloumi curry

Sweet potato, spinach and halloumi curry


73 people made this

About this recipe: 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.

nhannides Aberdeenshire, Scotland, UK

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.

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Reviews (6)


- Rated on - 29 Apr 2016


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


- Rated on - 07 Sep 2015

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