Sweet Potato Saag with Haloumi

You can make this dairy free/vegan by leaving out the haloumi.  This quick and easy recipe is ready in under half an hour and serves 4-6.  It also freezes well without the haloumi.

Sweet Potato Saag Ingredients:

2 cloves peeled garlic
3cm peeled ginger
2 small- medium sweet potatoes
1 medium onion
1 small chilli (optional)
1-2 tbsp oil (I weighed out 30g in my thermomix)

1/4 - 1/2 tsp cayenne pepper (depends on how hot you like it)
1/2 tsp grated nutmeg
1 tsp cumin
2 tsp garam masala
1/2 tsp turmeric
1 bunch silverbeet roughly chopped (around 300g with the stems removed) or baby spinach
400g tin chopped tomates
400g tin coconut cream
1 block haloumi


Thermomix method:

• Peel the garlic, ginger, sweet potatoes and onion. 
  
• Quarter the potatoes and onion and with the blades running on sp7 drop the garlic, ginger, chilli (if you are using some), potatoes and onion through the lid.
  
• Scrape down the sides and add the oil and all the spices.  Cook 4mins / 100d / sp1
  
• Add the spinach, tomatoes and coconut cream (cram it in, it will all fit perfectly once the spinach wilts) and cook 5mins / 100d / sp2  Then give the spinach a quick chop on sp 6/ 6 secs
  
• Cook for a further 12 mins / 90d / sp 2 with the MC off.  
  
• While the curry is cooking, you can cube the haloumi and pan fry it till golden.
  
• After this time you might like to check the size of the spinach and chop it again on sp6 / 6 secs
  
• Serve the saag with the cubed haloumi on top with naan or rice and enjoy!
  

I was a bit unsure as to what to call this dish I made the other night by combining a couple of recipes, so if you think of a better name, let me know in the comments!