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Peanut, Sweet Potato, White Bean and Halloumi Curry

Cook Time:

33 - 35 minutes


3 - 4 people

Peanut, Sweet Potato, White Bean and Halloumi Curry

2 medium to large sized sweet potatoes
1 large carrot
1 thumb sized piece of fresh ginger
2 teaspoons cumin seeds
1 teaspoon coriander seeds
2 dried Thai red chillies
½ teaspoon garam masala
¾ teaspoon fenugreek
¼ teaspoon rock salt
400 g tin of chopped tomatoes
400 millilitres of gluten free stock (vegetable or chicken)
1 tin of large white beans
1 pack of Halloumi cheese (or paneer)
2 dessert spoons peanuts
1 handful of mint leaves

Start by heating a frying pan and then adding the chillies, cumin and coriander seeds. Stir fry until they begin to smoke then transfer to a grinder and turn into powder. Place this in a small bowl then add the salt, garam masala and fenugreek. Now take the Halloumi and dice into small squares, add back to the frying pan and stir fry until they reach a nice dark brown colour, then remove from the pan.

Continue by peeling and grating the ginger then peeling, topping and tailing then grating the carrot. Heat a large saucepan with some oil and, when hot, add the ginger and carrot then stir fry for 2 to 3 minutes. Add the stock, chopped tomatoes and powdered spices and give it all a good stir then allow to come to a simmer. While it is heating, peel a cut the sweet potatoes into large chunks then add to the sauce with the Halloumi and peanuts. Finally, drain and rinse the white beans and add these giving it all a good stir. Simmer for 20 to 30 minutes stirring occasionally. When done, finely chop the mint, stir in and serve the curry.

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