Sweet potato and halloumi curry
A versatile veggie curry that is great for batch cooking.
For the roasted vegetables and halloumi
For the curry sauce
For the dressing
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.