Sweet Potato, Ginger & Garlic Halloumi Stew
with Lime and Spinach
Fragrant with ginger, garlic, lime and Thai inspired spices, our Sweet Potato, Ginger & Garlic Halloumi Stew is perfect for a balanced lifestyle. Our warming stew heroes halloumi and sweet potato to absorb all the delicious flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Sweet Potato
225 grams
Halloumi
(Contains: Milk)
2 unit(s)
Garlic Clove
½ unit(s)
Lime
1 sachet(s)
Thai Style Spice Mix
15 grams
Ginger Puree
30 grams
Tomato Puree
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
150 milliliter(s)
Water for the Soup
Utensils
Instructions
Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak. Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potatoes into 1cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
When ready to cook remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.
While the halloumi cooks, peel and grate the garlic (or use a garlic press).
Zest and cut the lime into wedges (see ingredients for amount).
Once golden, transfer the tofu to a bowl, toss with the Thai style spice mix and set aside.
Pop the (now empty) pan back on medium-high heat with a drizzle of oil.
Once hot, add the garlic, ginger puree and tomato puree. Cook for 1 min.
Pour in the coconut milk, veg stock paste and water for the soup (see pantry for amount). Stir to combine, then bring to the boil.
Simmer until the sauce has reduced slightly, stirring occasionally, 3-4 mins.
Stir in the spinach a handful at a time until it's wilted and piping hot, 1-2 mins.
Remove from the heat, squeeze in some lime juice from a lime wedge and add half the soy sauce. Taste and add more lime juice and soy sauce if needed.
Stir the roasted sweet potato and fried halloumi through the stew. Add a splash more water if you feel it needs it. Reheat if needed.
When everything's piping hot, serve your sweet potato and halloumi stew in bowls.
Finish with a sprinkle of lime zest. Serve with the remaining lime wedges for squeezing over.
