Sweet Potato, Spinach, and Halloumi Curry

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.

Step: 1

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

Step: 2

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.

Step: 3

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.

Per Serving: 758 calories; protein 26.7g; carbohydrates 82.5g; fat 38.5g; cholesterol 46.8mg; sodium 1343.7mg.

Preparing your food in advance can be extremely enjoyable that you do it with your likely music in the yard , a soothing beverage of choice or even a partner. It is helpful to write every step you fell right to create the meal , which may include all of it from your tools and utensils to your processing menu . Be sure to list the ingredients in order , so as not to leave it . A handwritten list is typically best.

Having the right kitchen tools is just as one most required as having the right dishes menu . This includes everything from pots, pans, bowls and utensils to those essential items that are sometimes to forget, like as parchment paper and foil. Items like squeeze bottles for adding the perfect drizzle or decoration to your main food and long tweezers to arrange smaller and thinner dish are a must-have for any home chef.