Name: One-Pot Halloumi and Sweet Potato Curry
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 250 g Halloumi, cut into 12 cubes; 200 g Sweet potatoes, peeled and cut into small cubes, approx. 1.5 cm; 100 g Frozen peas; 1 Onion, peeled, halved, and thinly sliced; 15 g Ginger, peeled and finely chopped; 2 Garlic, peeled, crushed, and finely chopped; 1 tsp Garam masala; ½ tsp Ground cumin; ½ tsp Ground turmeric; 1 tsp Ground coriander; ½ tsp Chili flakes; 400 ml Canned chopped tomatoes; 250 ml Coconut milk; 150 ml Water; Vegetable oil, for frying; dash Salt, to taste; dash Pepper, to taste; Kitchen Stories Curry Power spice mix, optional; Kitchen Stories Curry Power spice mix, optional; Cooked basmati rice; Fresh cilantro, for garnish

One-Pot Halloumi and Sweet Potato Curry

A quick and easy one-pot curry featuring pan-fried halloumi, tender sweet potatoes, and peas in a flavorful coconut milk and tomato sauce.

Prep30 min

Total30 min

DifficultyEasy

Servings2

This simple one-pot curry is perfect for a weeknight meal when you're short on time but craving something flavorful and satisfying.

The combination of salty halloumi, sweet potatoes, and creamy coconut milk creates a delicious balance of tastes and textures, all cooked together in a single pan for minimal cleanup.

Method

Cut the halloumi into 12 cubes. Peel and dice the sweet potato into small cubes, about 1.5 cm. Peel the onion, halve it, and slice it thinly. Peel the ginger and mince it finely. Peel the garlic, crush it, and mince it finely.
Heat 1-2 tbsp of vegetable oil in a deep, non-stick skillet over medium-high heat. Add the halloumi cubes and fry until golden brown on all sides. Remove and set aside. If needed, add more oil to the same skillet over medium heat. Add the sliced onion and sauté until translucent. Stir in the minced ginger and garlic and cook until fragrant. Add the diced sweet potato and sauté for about 3 minutes.
Add the ground cumin, turmeric, and ground coriander (or the optional CURRY POWER spice mix) and chili flakes to a small bowl and mix. Add this spice mixture to the skillet and sauté briefly until fragrant.
Pour in the chopped tomatoes, coconut milk, and water. Bring to a simmer over medium heat. Season with salt and pepper. Let it simmer for about 20 minutes, or until the liquid has reduced and thickened, and the sweet potato is tender. Reserve a few pieces of halloumi for garnish. Stir in the frozen peas and the remaining halloumi cubes towards the end to warm through. If the optional spice mix was not used, stir in the garam masala. Taste and adjust seasoning if necessary. Serve with steamed basmati rice and fresh cilantro.
Enjoy your meal!

💡 Tips

For a spicier curry, add more chili flakes or a chopped fresh chili along with the garlic and ginger.
If you don't have sweet potatoes, regular potatoes can be used, but they may require a slightly longer cooking time.
This curry can be made ahead of time and reheated gently.

Inspired by a recipe from Kitchen Stories

One-Pot Halloumi and Sweet Potato Curry

Ingredients

For Serving

Method

💡 Tips

You may also like

Zesty Pickled Carrot Rounds

Crispy Cheesy Twice-Baked Potatoes

Coffee-Roasted Beets with Berry Glaze

Quick & Colorful Trail Mix