For a creamier curry, use full-fat coconut milk. Adjust the amount of chili powder and chili jam to suit your preferred level of spiciness. If you don't have chili jam, a teaspoon of sriracha or a pinch of red pepper flakes can be used as a substitute. Feel free to add other vegetables like cauliflower, peas, or bell peppers to the curry. For a vegan version, substitute the halloumi with fried tofu or additional chickpeas.
Sweet Potato, Spinach, and Halloumi Curry
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS51
A vibrant and flavorful curry, inspired by festival flavors, featuring the sweetness of potato, the freshness of spinach, and the salty tang of halloumi. Perfectly balanced and easily adaptable to your personal spice preference. Serve it hot alongside fluffy brown basmati rice and crispy papadums for a complete and satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate83 g
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Cholesterol47 mg
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Fiber16 g
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Protein27 g
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Saturated Fat28 g
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Sodium1344 mg
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Sugar14 g
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Fat39 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Sweet Potatoes: Place the chopped sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook until just tender when pierced with a fork, approximately 6 minutes. Drain well and set aside.
02 Step
Recipe View Build the Curry Base: In a large saucepan or Dutch oven, combine the drained sweet potatoes, diced tomatoes (with their juice), curry powder, chili powder, and ground cumin. Bring the mixture to a gentle simmer over medium heat. (2 minutes)
03 Step
Recipe View Infuse with Flavor: Stir in the coconut milk, chopped spinach, diced green chile pepper, vegetable bouillon cube, and chili jam. Reduce the heat to low and simmer gently, allowing the curry to thicken slightly and the flavors to meld together, about 15 to 20 minutes. Stir occasionally to prevent sticking.
04 Step
Recipe View Fry the Halloumi: While the curry simmers, heat a skillet over medium heat. Add the sliced halloumi cheese and fry until golden brown and slightly crispy on both sides, about 4 to 6 minutes total, flipping halfway through.
05 Step
Recipe View Combine and Finish: Add the fried halloumi and drained chickpeas to the simmering curry. Stir gently to combine and heat through, about 5 minutes. Be careful not to overcook the halloumi, as it can become rubbery.
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RECIPE REVIEWS
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Beaulah Bergstrom
Jun 11, 2025I made this last night and it was a huge hit! The halloumi adds such a nice salty bite.
Marilou Hills
May 22, 2025Delicious! I used a bit more chili jam for extra heat and it was just right for my taste.
Janiya Legros
May 9, 2025This has become a regular in our household. My kids even love it!
Mollie Little
Mar 6, 2025I love how adaptable this recipe is. I've tried it with different veggies and it always turns out great.
Houston Breitenberg
Dec 12, 2024This recipe is a lifesaver! Quick, easy, and so flavorful. I added some extra veggies and it was perfect!