Sweet Potato, Spinach, and Halloumi Curry

4.9
(16)
10 Reviews
8 Photos

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.

Submitted by nhannides
Updated on August 22, 2022
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
Meet the Allrecipes Test Kitchen
8
8
8
8
8
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

  • 2 large sweet potatoes, peeled and chopped

  • 1 (14.5 ounce) can diced tomatoes

  • 3 teaspoons curry powder

  • 2 teaspoons chili powder

  • 1 teaspoon ground cumin

  • 1 (14 ounce) can coconut milk

  • 1 (8 ounce) package fresh spinach

  • ½ diced green chile pepper, or to taste

  • 1 cube vegetable bouillon

  • 2 teaspoons chili jam (Optional)

  • 1 (8.8 ounce) package halloumi cheese, sliced

  • 1 (14 ounce) can chickpeas, drained

Directions

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

  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.

  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.

Nutrition Facts (per serving)

758 Calories
39g Fat
83g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 758
% Daily Value *
Total Fat 39g 49%
Saturated Fat 28g 141%
Cholesterol 47mg 16%
Sodium 1344mg 58%
Total Carbohydrate 83g 30%
Dietary Fiber 16g 55%
Total Sugars 14g
Protein 27g 53%
Vitamin C 49mg 54%
Calcium 225mg 17%
Iron 11mg 60%
Potassium 1673mg 36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Vegan One-Pot Coconut Curry with Pasta and Vegetables
9 Ratings
Vegetarian Red Lentil Coconut Curry
Vegetarian Coconut Curry with Tofu
Vegan Butternut Curry
Vegan Coconut-Lentil Curry with Sweet Potatoes
5 Ratings
Pumpkin, Butter Bean, and Spinach Curry
13 Ratings
Clean-Eating Coconut Chickpea Curry
10 Ratings
Spicy Vegetable Curry with Coconut Milk
1 Rating
Coconut Jackfruit Curry
1 Rating
Easy Plant-Based Cauliflower Curry
Thai-Indian Veggie Soup
4 Ratings
Vegetable Curry with Coconut Milk
Vegetable Curry with Coconut Milk
1 Rating
Curry Red Lentil Soup
13 Ratings
Vegan Eggplant Curry with Fresh Mint
7 Ratings
Instant Pot® Vegan Korma
3 Ratings
Curried Couscous with Spinach and Chickpeas
41 Ratings