Ingredients
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2 large sweet potatoes, peeled and chopped
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1 (14.5 ounce) can diced tomatoes
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3 teaspoons curry powder
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2 teaspoons chili powder
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1 teaspoon ground cumin
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1 (14 ounce) can coconut milk
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1 (8 ounce) package fresh spinach
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½ diced green chile pepper, or to taste
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1 cube vegetable bouillon
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2 teaspoons chili jam (Optional)
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1 (8.8 ounce) package halloumi cheese, sliced
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1 (14 ounce) can chickpeas, drained
Directions
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Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.
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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.
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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.
