Sweet Potato, Spinach, And Halloumi Curry - cooking recipe

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
1/2 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 (7 ounce) can chickpeas, drained

Preparation

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.