for 4 person

Curry

1 tbsp	coconut oil
1	red onion, finely chopped
2 cm	ginger, finely grated
1	red chilli pepper, deseeded, finely chopped
2 tsp	ground coriander seeds
1 tsp	ground cardamom
1 tsp	cinnamon
800 g	sweet potatoes, peeled, cut into 1 cm pieces
1 tin	chopped tomatoes (approx. 400 g)
5 dl	coconut milk
1 tsp	salt

Halloumi

1 tbsp	coconut oil
250 g	halloumi, cut into approx. 2 cm cubes
150 g	baby spinach

Serve

40 g	salted peanuts, coarsely chopped
½ bunch	coriander, leaves torn off
1	organic lime, cut into wedges

How it's done

Curry

Heat the coconut oil in a pan. Add the onion and all the other ingredients up to and including the cinnamon, sauté for approx. 3 mins. Add the sweet potatoes and cook briefly. Pour in the tomatoes and coconut milk, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins., stirring occasionally, then season with salt.

Halloumi

Heat the oil in a non-stick frying pan, fry the halloumi over a medium heat for approx. 3 mins. on all sides. Remove, mix into the curry with the spinach.

Serve

Plate up the curry, garnish with the peanuts and coriander. Serve with the lime wedges.

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