Ingredients

• 2 large sweet potatoes , peeled and chopped
• 1 , 14.5 ounce
• 3 teaspoons curry powder
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 , 14 ounce
• 1 , 8 ounce
• 0.5 diceds green chile pepper , or to taste
• 1 cube vegetable bouillon
• 2 teaspoons chili jam , Optional
• 1 , 8.8 ounce
• 1 , 14 ounce

Instructions

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