Time 55m Yield 4 Number Of Ingredients 12 Steps:
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.
Time 40m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Cook the sweet potato in boiling water for 10 minutes, drain and set aside. Heat the oil and fry the onion, garlic and turmeric over a gentle heat for 3 minutes, add the chilie and paste and cook for another 2 minutes. Add coconut milk and simmer for 5 minutes. Add the sweet potato and season with salt if desired. Continue to simmer for a further 5 minutes. Stir in spinach, cover the pan and simmer for 2 - 3 mins until the spinach has wilted and the curry is hot throughout.
Time 30m Yield 6 serving(s) Number Of Ingredients 12 Steps:
You may choose to cook the sweet potatoes however you prefer. I like to peel, chop and steam mine in a veggie steamer for about 15 minutes. Baking or boiling work well too. While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat. Add onions and sauté 2-3 minutes, or until they begin to soften. Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices. Add tomatoes with their juices, and the chickpeas, stir to combine. Add ½ cup water and raise heat up to a strong simmer for about a minute or two. Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid. When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes. Add the cooked sweet potatoes to the liquid, and stir to coat. Simmer for another 3-5 minutes, or until flavors are well combined. Transfer to serving dish, toss with fresh cilantro, and serve hot. This dish is nice served over basmati or brown rice.
Time 40m Yield Serves 2 Number Of Ingredients 0 Steps:
In a wide heavy-based pan, fry the onion in the oil with a lid on to soften for about 5 minutes. Stir in the sweet potato chunks, curry powder and turmeric and fast fry with the lid off until it begins to stick to the bottom. In batches, stir in the spinach, adding the ground almonds and chilli. When the spinach is all in the pot and begins to collapse, pour in the coconut milk, add some salt, stir well and put the lid back on. Keep it at an active simmer, stirring from time to time, for about 20 minutes until the potatoes are cooked. Take the lid off and let the curry reduce down to a thicker consistency (NB - only if the sauce looks like it needs it!) Finish the curry by stirring in the lime juice and adjust seasoning to taste.
More about “sweet potato spinach and halloumi curry recipes”
Time 1h Number Of Ingredients 12 Steps:
Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant. Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water. Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft. Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.
