a salad that is crisp and fresh and has a muffuletta-like filling but without the meat. This recipe dates back to my aunt Holly. To make sure that nothing on Allrecipes matched, I searched by ingredients. I’m grateful; I adore your website.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 large sweet potatoes, peeled and chopped
- 1 (14.5 ounce) can diced tomatoes
- 3 teaspoons curry powder
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 (14 ounce) can coconut milk
- 1 (8 ounce) package fresh spinach
- ½ diced green chile pepper, or to taste
- 1 cube vegetable bouillon
- 2 teaspoons chili jam (Optional)
- 1 (8.8 ounce) package halloumi cheese, sliced
- 1 (14 ounce) can chickpeas, drained
Instructions
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.
- 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.
- 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
| Calories | 758 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 16 g |
| Protein | 27 g |
| Saturated Fat | 28 g |
| Sodium | 1344 mg |
| Sugars | 14 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
We love this recipe, we substitute the coconut milk for a few tablespoons of sour cream. Completely changes the dish, however so lovely either way!
This is a good recipe, but it’s made better with a few standard curry tweaks. I first sauteed on med-high heat a diced yellow onion and (towards the end) two large minced garlic cloves. When those had browned, I added all the spices and let them cook in the oil for a minute or two until aromatic. Then I added the tomatoes (not drained) and chickpeas (drained.) I let the liquid from the tomatoes cook off for a bit, and then I added the sweet potatoes (uncooked) and the coconut milk. I let that simmer until the sweet potatoes were cooked, and then I added the spinach. I let the spinach wilt for a few minutes, plated with rice and browned halloumi, and topped it all off with a bit of cilantro and lime juice. I’ll definitely make it again.
Just delicious. Made as written but I didn’t have halloumi. I sprinkled feta on top.
Excellent! I’ll be making this again…probably every month bc it’s that easy and that good! Also, I feel like it would even be great without the halloumi. Thanks for sharing this recipe!
I’ve made this about a dozen times. It is a family favorite. I’ve made it with frozen sweet potatoes, no pepper jelly, no chick peas, cottage cheese instead of halloumi, double the spinach (not all at once, lol) and it is always good no matter how I vary it. Most often I cut the pepper jelly because it adds a sweetness that isn’t always needed.
I used light coconut milk and Sriracha instead of chili jam but otherwise followed this to a T. It was great over rice noodles and also with naan!
We loved it! I had to substitute a few things, but it didn’t change the great flavors. I used chutney for the jelly since I forgot that I gave it to a friend and also used Asiago cheese that I just added in one inch squares to the pot. I used the crock pot. Tonight for leftovers I added saute’ mushroom and garlic and it was even better. Served with organic rice from Aldis and peas. I will definitely make it again and maybe add some meat. If you don’t have coconut milk, make it anyway since we couldn’t even taste it.
This was awesome! I couldn’t find Halloumi cheese so used cojita – couldn’t fry it so i just added it in at the end. Also I love chili jam but didn’t have any. Ate it as a soup but it would be good over rice. Very filling. Very quick dish to make. The hardest part was chopping up the sweet potato. Would definitely make this again.
I made this and it was so delicious . I substituted a teaspoon of Harissa and a teaspoon of apricot jam in place of the chili jam. Heavenly!