Potato and Halloumi Curry

A versatile veggie curry that is great for batch cooking.

• item 1
• To make the roasted vegetables and halloumi, preheat the oven to 220C/200C Fan/Gas 7. Place the halloumi, sweet potato, aubergine and broccoli spears in a roasting tin and toss in the oil. 
• Season with salt and pepper. 
• Roast in the oven for 25 minutes or until coloured and softened.
• To make the curry sauce, heat the oil in a saucepan and sweat the vegetables for 10 minutes, or until softened. 
• Add the curry powder, apple and stock and simmer for 20 minutes until all the vegetables are softened and the sauce is reduced. 
• Blend to a smooth sauce with a blender or in a food processor. Pass the sauce through a sieve if you prefer a very smooth texture. 
• To make the dressing, mix the tomato, chilli, ginger, coriander seeds and lime juice together in a bowl and season with salt and pepper. 
• Toss the roasted vegetables and halloumi in this dressing. 
• Place the curry sauce in the bottom of a serving bowl and top with the roasted vegetables and halloumi. 
• Serve immediately.

https://www.bbc.co.uk/food/recipes/sweet_potato_and_08653

Serves: 2-4
Prep time: 
Cook time: 

• 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