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Sweet Potato, Ginger & Garlic Halloumi Stew

Sweet Potato, Ginger & Garlic Halloumi Stew

with Lime and Spinach
4.5(19)
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
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Calories
: 
805 kcal
Protein
: 
32.4g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
  • Soya
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
serving amount

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

Energy (kJ)3368 kJ
Energy (kcal)805 kcal
Fat44.7 g
of which saturates30.4 g
Carbohydrate63.8 g
of which sugars21.4 g
Dietary Fibre9.1 g
Protein32.4 g
Salt5.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Pan
•Bowl
•Zester
•Garlic Press

Cooking Instructions and Tips

PDF
Roast the Sweet Potatoes
1

Preheat your oven to 240°C/220°C fan/gas mark 9. Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.

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.

Halloumi Time
2

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.

Finish your Prep
3

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.

Build the Flavour
4

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.

Add the Spinach
5

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.

Finish and Serve
6

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.

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