Sweet potato and halloumi curry

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2–4

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the roasted vegetables and halloumi

  • 250g/9oz halloumi, cut into chunks
  • 1 sweet potato (or potato), peeled and cut into chunks
  • 1 aubergine, cut into chunks
  • 6 sprouting broccoli spears
  • 2 tbsp vegetable oil
  • salt and freshly ground black pepper

For the curry sauce

  • 1 tbsp vegetable oil
  • 1 carrot, peeled and roughly chopped
  • 1 onion, finely chopped
  • 3 garlic cloves, chopped
  • 1 knob fresh root ginger, peeled and grated
  • 2 celery sticks, chopped
  • 2 tbsp Madras curry powder
  • 1 eating apple, peeled, cored and finely chopped
  • 500ml/18fl oz vegetable stock (or chicken stock)

For the dressing

  • 2 tomatoes, finely chopped
  • 1 red or green chilli, chopped
  • 1 knob fresh root ginger, peeled and grated
  • 1 tsp coriander seeds, toasted and crushed
  • 1 lime, juice only
  • salt and freshly ground black pepper