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. Serve hot with brown basmati rice and papadums.

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.

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  • 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 Facts

758 calories; protein 26.7g; carbohydrates 82.5g; fat 38.5g; cholesterol 46.8mg; sodium 1343.7mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
02/06/2020
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! Read More
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/24/2019
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 be good over rice. Very filling. Very quick dish to make. The hardest part was chopping up the sweet potato. Would definitely make this again. Read More
Rating: 5 stars
01/30/2020
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 just added in one inch squares to the pot. I used the crock pot. Tonight for leftovers I added saute' mushroom and garlic and it was even better. Served with organic rice from Aldis and peas. I will definitely make it again and maybe add some meat. If you don't have coconut milk make it anyway since we couldn't even taste it. Read More
Rating: 5 stars
10/26/2018
I made this and it was so delicious. I substituted a teaspoon of Harissa and a teaspoon of apricot jam in place of the chili jam. Heavenly! Read More
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Rating: 5 stars
02/05/2020
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! Read More
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