Halloumi Curry Food

SWEET POTATO, SPINACH, AND HALLOUMI CURRY

Sweet Potato, Spinach, and Halloumi Curry image

I saw this at a festival last year but never got to try it, so I came up with a recipe that I love and is very adaptable to different tastes. Serve hot with brown basmati rice and papadums.

Provided by nhannides

Categories Main Dish Recipes Curries Vegetarian

Time 55m

Yield 4

Number Of Ingredients 12

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
1 (8.8 ounce) package halloumi cheese, sliced
1 (14 ounce) can chickpeas, drained

Steps:

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 757.9 calories, Carbohydrate 82.5 g, Cholesterol 46.8 mg, Fat 38.5 g, Fiber 15.5 g, Protein 26.7 g, SaturatedFat 28.2 g, Sodium 1343.7 mg, Sugar 14.4 g

SPICY CAULIFLOWER & HALLOUMI RICE

Spicy cauliflower & halloumi rice image

Make this spicy cauliflower, spinach and halloumi rice for a speedy, simple supper. Nourishing and balanced, it's ideal for busy weeknights

Provided by Esther Clark

Categories Dinner

Time 25m

Number Of Ingredients 11

Ingredients

1 small head cauliflower (500g), broken into medium florets
150g baby spinach
1 tbsp rapeseed oil
1 red onion, sliced
120g halloumi, cut into cubes
1 garlic clove, crushed
1 thumb-sized piece ginger, finely grated
1 tsp ground turmeric
1 tbsp medium curry powder
2 x 250g pouches brown basmati rice
1 red chilli, finely sliced

Steps:

Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins over a high heat, adding the spinach for the final 2 mins. Drain and set aside.
Heat the oil in a large frying pan or shallow casserole dish and fry the onion over a medium heat for 5 mins. Turn up the heat, add the halloumi, cook for a further 5 mins, then add the garlic, ginger, turmeric and curry powder, and cook for 1 min more. Stir through the rice, cauliflower and spinach to warm everything through, adding 1 tbsp water if it looks a little dry. Season and scatter over the chilli.

Nutrition Facts : Calories 337 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 1.01 milligram of sodium

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