Sweet potato and haloumi curry

My housemate at uni and I invented this one evening when vaguely aiming for saag paneer… we decided that haloumi would be nicer than paneer (true) and that we’d add sweet potatoes because they needed eating. We carefully made enough for dinner that night and lunch the next day (thrifty student win!) and then it tasted so good that we ate the whole potful (oops). Be warned, it’s hard to stop.

Serves 4 (or 2 greedy people)

2 large sweet potatoes
1 can chopped tomatoes
1/2 block creamed coconut (or 1 can coconut milk but it won’t be as nice)
Frozen peas (and/or green beans, spinach, broccoli)
2 tsp chilli powder
1 tsp ground ginger (or 1″ piece, grated/chopped)
1 tsp cumin
1 block haloumi
Brown rice

Peel and chop the sweet potatoes, and boil for about 6mins until just tender. Drain, then return to the pan with the tomatoes and spices. Heat through then add the coconut and green veg. Taste, and add more chilli if necessary. Put the rice on to cook.

Drain the haloumi and press it dry with paper towels. It cooks much better if it’s not damp. Heat a frying pan or wok until very hot, then cube the cheese and chuck it into the dry pan. Move it around every minute or so, until golden brown all over. Try not to eat all of the cheese at this point.

When the rice is cooked, drain it then add the cheese to the curry. If you are strong-willed enough to leave some for tomorrow, try not to pick all the haloumi out of the pan. Your future self will thank you for it.

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