Curried sweet potato, chickpea and halloumi tray baked

This recipe is sensational! Slightly longer than my other recipes but worth it!

Serves 2

504 calories per portion

P:30g C:57g F: 16g

Ingredients for baked veggies, chickpea and halloumi

•   300g raw skin on sweet potato - I cut into equal chunks

•   2g curry powder- half tsp

• Salt and pepper

• 2g garlic and ginger puree

• Chilli flakes- optional. I added half a tsp for a little kick

• 110g dating tin of chickpeas

• 50g roughly sliced red onion- chunky

• Block of halloumi - soaked for 20 mins- final weight of 160g

• 20g mango chutney

  
  

Ingredients for curry sauce made on hob

•   200g tin chopped tomatoes

•   Half tsp sugar

• 5g garlic purée

• 2g ginger puree

• 10g curry powder

• Fresh coriander handful or coriander puree I found one in Aldi!

  
  

Method

Preheat oven to 200 degrees.

Chop sweet potatoes into chunks & lightly oil (I used 1kcal spray- account for your own oil when tracking)

In a baking dish-Season sweet potatoes with garlic & ginger puree, chilli flakes and curry powder. Pop into the oven for 20 minutes.

After 20 minutes, remove from the oven and add sliced red onion & chickpeas. Give it a good mix and pop back into the oven for 20 minutes.

Whilst that cooks;

• Soak halloumi in boiling water for 20 mins

And…

• Heat minced garlic & ginger in a small saucepan and add chopped tomatoes. Season with a little curry powder, chilli, salt & pepper along with your sugar. Bring to a simmer and allow to thicken slightly.

Remove potatoes from oven (checking that they're soft) and switch the oven to grill.

Top potatoes with spoonfuls of your tomato mix & sliced halloumi.

Combine your mango chutney with a small splash of hot water & brush it over the halloumi before popping under the grill for 5-10 minutes, or until the halloumi is golden and bubbling.

And enjoy! You could serve with Greek yogurt to add an extra kick of protein!