Ingredients55 m servings 758
- 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.
Per Serving: 758 calories; 38.5 82.5 26.7 47 1344 Full nutrition
ReviewsRead all reviews 4
This was awesome! I couldn't find Halloumi cheese so used cojita - couldn't fry it so i just added it in at the end. Also I love chili jam but didn't have any. Ate it as a soup but it would b...
I used light coconut milk and Sriracha instead of chili jam but otherwise followed this to a T. It was great over rice noodles and also with naan!
We loved it! I had to substitute a few things, but it didn't change the great flavors. I used chutney for the jelly since I forgot that I gave it to a friend and also used Asiago cheese that I j...