Sweet potato, spinach & halloumi curry

Superfood curry anyone?

Adapted from Warming Sweet Potato & Chickpea Curry in the Happy Kitchen by Rachel Kelly with Alice Mackintosh

I had a packet of halloumi in my fridge and I wanted to use it to make something really delicious and nourishing packed with veggies. The chickpeas and sweet potato in this curry provide plenty of slow releasing carbohydrates to keep your mood and energy levels balanced. Add in the protein-rich halloumi and it’s a really filling combination. Spinach and chickpeas are both good vegetable sources of iron and the vitamin C in the lemon juice will aid absorption of this energy-boosting nutrient.

Turmeric contains the powerful anti-inflammatory compound; curcumin.  Always include some fat in your meal such as the coconut or olive oil in this recipe to increase absorption of this “super-spice”

There’s a good amount of carbohydrate in this dish from the sweet potatoes and chickpeas but serve with some brown basmati rice, if you have a hungry crowd to feed.

Serves 4

1 tbsp extra virgin coconut or olive oil (plus an extra 1tsp to fry the halloumi)
1 large onion, diced
2 garlic cloves, crushed
1 red chilli, deseeded and sliced (if you like it hot, keep the seeds)
4cm, ginger root, peeled and grated
1 tbsp curry powder
½ tbsp turmeric powder
400g tin chickpeas, drained
400ml tin coconut milk
400ml passata (or 400ml tin chopped tomatoes)
2 medium sweet potatoes, peeled and diced
200g spinach leaves
250g halloumi, cut into 1 cm slices
1 lemon quartered, to serve
small bunch of coriander, chopped, to serve

  1. Heat the oil in a large pan and add the onion, garlic, fresh chilli & ginger. Cook on a medium heat for 5-7 minutes until the onion is soft. Add a little water, if the onion starts to burn.
  2. Add the curry powder and turmeric and cook for a further 2 minutes.
  3. Stir in the chickpeas, coconut milk and passata (or tinned tomatoes) and simmer gently for 10 minutes before adding the sweet potato. Simmer for a further 15-20 minutes.
  4. Meanwhile heat the 1tsp of coconut or olive oil in a griddle or frying pan. Add the halloumi and cook for 1-2 minutes on each side until nicely browned. Set aside and cover to keep warm.
  5. Check the texture of the chickpea mix. Add a little water if it is too thick.
  6. Once the sweet potato is cooked, remove the pan from the heat and stir through the spinach until it has wilted down.
  7. Serve in individual bowls. Place a couple of slices of halloumi onto each serving, scatter over the coriander and squeeze over the lemon.

About Michelle Lake

Hi, I run Mission Nutrition, and I'm a nutritional therapist/ nutritionist helping people all over St Albans & Hertfordshire feel happier & healthier. If your diet needs an overhaul, come and see me for a nutrition consultation! Tel: 01727 893 042 / 01727 869 929 or email michelle@mission-nutrition.co.uk