Coconut halloumi and sweet potato curry

Servings: 4

Prep Time: 15 minutes

Cooking Time: about 30 minutes

Ingredients

• 200 g halloumi, cut into large cubes
• 60 ml (4 tbsp) olive oil
• 250 ml (1 cup) onion, chopped
• 500 ml (2 cups) sweet potato, cubed
• 2 cloves garlic, chopped
• 15 ml (1 tbsp) yellow curry powder
• 15 ml (1 tbsp) fresh ginger, chopped or pureed
• 250 ml (1 cup) tomato coulis
• 250 ml (1 cup) chickpeas
• 250 ml (1 cup) vegetable broth
• 500 ml (2 cups) coconut milk
• 1 l (4 cups) spinach leaves
• 30 ml (2 tbsp) honey
• 1 lemon, juice
• Salt and pepper to taste

Toppings

• Green onion rings, parsley leaves or chopped coriander.

Preparation

1. In a hot pan, over high heat, brown the Halloumi cubes in a little oil, 2 minutes on each side. Remove and set aside in a bowl.
2. In the same hot pan, brown the onion and sweet potato cubes in a little oil, 5 minutes.
3. Add the garlic, curry powder, ginger, tomato coulis, chickpeas, vegetable stock, coconut milk and simmer for 20 minutes until the sweet potato cubes are tender.
4. Add the spinach, halloumi, honey, lemon and check the seasoning.
5. Serve, garnished with the herbs of your choice.