Sweet Potato, Spinach, and Halloumi Curry

Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender about 6 minutes. Drain.

Combine sweet potatoes tomatoes curry powder chili powder and cumin in a saucepan over medium heat and bring to a simmer. Add coconut milk spinach chile pepper bouillon cube and chili jam. Simmer until curry starts to thicken and has cooked down a little 15 to 20 minutes.

Meanwhile fry halloumi in a skillet over medium heat until browned 4 to 6 minutes. Add cooked halloumi and chickpeas to curry and heat through about 5 minutes.