Sweet Potato, Spinach, and Halloumi Curry

• servings: 4 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

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

½ 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

Directions

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.

Nutrition

• Calories: 758 kcal
• Total Fat: 39 g
• Saturated Fat: 28 g
• Unsaturated Fat: 0 g
• Cholesterol: 47 mg
• Sodium: 1344 mg
• Total Carbohydrate: 83 g
• Dietary Fiber: 16 g
• Total Sugars: 14 g
• Protein: 27 g