Sweet Potato Coconut Curry with Halloumi

Ingredients

2 Tbsp plus 2 tsp canola oil, divided

1 large onion, diced

2 garlic cloves, minced

1 Tbsp curry powder

2 tsp dry mustard powder

1 tsp ground cumin

1 tsp ground coriander

½ tsp red pepper flakes

14 oz can full-fat coconut milk

28 oz can diced tomatoes

1 cup vegetable broth in water

2 medium sweet potatoes, peeled and chopped

19 oz can chickpeas, drained and rinsed

1 tsp salt

1 tsp granulated sugar

½ tsp pepper

4 cups chopped kale (centre rib removed) or spinach leaves

250 g package of halloumi cheese, sliced

½ cup chopped cilantro, plus more for garnish

peanuts, for garnish

juice of 1 lime, plus wedges for serving

hot sauce, optional

For Serving:

steamed rice

toasted naan or pita bread

Instructions

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.

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Sweet Potato Coconut Curry with Halloumi

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