Recipe developed by: Renée Kohlman from Sweetsugarbean
This Sweet Potato Coconut Curry with Halloumi vegetarian dish is easy to make and oh-so delicious. It’s creamy, a little bit spicy and pairs well with golden halloumi cheese. Serve over steamed rice and toasted naan for a cozy weeknight meal.
Heat 2 Tbsp of canola oil in a large Dutch oven over medium-high heat. Add the onion and sauté for about 5 minutes, until translucent. Stir in the garlic and cook for another minute. Add the curry powder, dry mustard powder, cumin, coriander, and red pepper flakes. Cook for 1 minute stirring constantly.
Pour in the coconut milk, diced tomatoes (undrained) and vegetable broth. Bring to a boil and simmer uncovered for about 5 minutes. Add the sweet potatoes and chickpeas, salt, sugar, and pepper. Cover and simmer over low heat until the sweet potatoes are tender, about 20-25 minutes.
Stir in the chopped kale, cilantro and lime juice. Simmer until the kale is tender, another 4-5 minutes. Season to taste with salt and pepper. If you would like it spicier, stir in your favourite hot sauce. Remove from the heat.
Heat the 2 tsp of canola oil in a medium skillet over medium heat. Cook the sliced halloumi for about 2 minutes per side or until golden.
To serve: spoon the curry over bowls of steamed rice, and top with slices of the fried halloumi. Garnish with cilantro, peanuts, lime wedges, and toasted naan or pita bread.
Servings 6
Ingredients
Directions
Heat 2 Tbsp of canola oil in a large Dutch oven over medium-high heat. Add the onion and sauté for about 5 minutes, until translucent. Stir in the garlic and cook for another minute. Add the curry powder, dry mustard powder, cumin, coriander, and red pepper flakes. Cook for 1 minute stirring constantly.
Pour in the coconut milk, diced tomatoes (undrained) and vegetable broth. Bring to a boil and simmer uncovered for about 5 minutes. Add the sweet potatoes and chickpeas, salt, sugar, and pepper. Cover and simmer over low heat until the sweet potatoes are tender, about 20-25 minutes.
Stir in the chopped kale, cilantro and lime juice. Simmer until the kale is tender, another 4-5 minutes. Season to taste with salt and pepper. If you would like it spicier, stir in your favourite hot sauce. Remove from the heat.
Heat the 2 tsp of canola oil in a medium skillet over medium heat. Cook the sliced halloumi for about 2 minutes per side or until golden.
To serve: spoon the curry over bowls of steamed rice, and top with slices of the fried halloumi. Garnish with cilantro, peanuts, lime wedges, and toasted naan or pita bread.