Halloumi Sweet Potato Curry

• Halloumi(250 g)
• Sweet potato(2)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Tomato paste(2 tbsp)
• Curry Powder(2 tsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Chili flakes(½ tsp)
• Coconut milk(400 ml)
• Vegetable Stock(300 ml)
• Baby Spinach(120 g)
• Basmati Rice(280 g)
• Olive oil(2 tbsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Fresh cilantro(2 tbsp)optional
• Lime(1)optional

Method

1. 1

   Peel and cut the {Sweet potato} into bite-size chunks. Dice the {Onion}, finely chop the {Garlic}, and grate the {Ginger}. Cut the {Halloumi} into small irregular pieces. Rinse the {Basmati Rice} until the water runs mostly clear.

   ~12 min

2. 2

   Heat {Olive oil} in a large deep pan over medium heat. Add the {Halloumi} and cook until lightly golden on a few sides, 3–4 minutes. Scoop it out onto a plate, leaving the oil behind.

   ~4 min

3. 3

   Add the {Onion} to the pan with a pinch of the {Salt} and cook until softened, about 5 minutes. Stir in the {Garlic}, {Ginger}, {Tomato paste}, {Curry Powder}, {Cumin}, {Turmeric}, {Chili flakes}, and {Black pepper} for 1 minute until fragrant.

   ~6 min

4. 4

   Add the {Sweet potato}, {Coconut milk}, and {Vegetable Stock}. Bring to a gentle bubble, then cover and simmer for 15 minutes, stirring once or twice, until the sweet potato is tender and the sauce has thickened.

   ~15 min

5. 5

   While the curry simmers, add the {Basmati Rice} to a saucepan with 560ml water and the remaining {Salt}. Bring to a boil, cover, and cook on low for 12 minutes. Rest off the heat for 5 minutes, then fluff.

   ~12 min

6. 6

   Stir the {Halloumi} and {Baby Spinach} into the curry and cook for 3 minutes until the spinach wilts and the halloumi is warmed through. Serve over rice with {Fresh cilantro} and wedges of {Lime}, if using.

   ~3 min