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
Prep Time
55 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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
