Sweet potato and halloumi curry recipe
 A versatile veggie curry that is great for batch cooking. 250g/9oz halloumi, cut into chunks1 sweet potato (or potato), peeled and cut into chunks1 aubergine, cut into chunks6 sprouting broccoli spears2 tbsp vegetable oilsalt and freshly ground black pepper 250g/9oz halloumi, cut into chunks 1 sweet potato (or potato), peeled and cut into chunks 1 aubergine, cut into chunks 6 sprouting broccoli spears 2 tbsp vegetable oil salt and freshly ground black pepper 1 tbsp vegetable oil1 carrot, peeled and roughly chopped1 onion, finely chopped3 garlic cloves, chopped 1 knob fresh root ginger, peeled and grated 2 celery sticks, chopped 2 tbsp Madras curry powder 1 eating apple, peeled, cored and finely chopped500ml/18fl oz vegetable stock (or chicken stock) 1 tbsp vegetable oil 1 carrot, peeled and roughly chopped 1 onion, finely chopped 3 garlic cloves, chopped 1 knob fresh root ginger, peeled and grated 2 celery sticks, chopped 2 tbsp Madras curry powder 1 eating apple, peeled, cored and finely chopped 500ml/18fl oz vegetable stock (or chicken stock) 2 tomatoes, finely chopped1 red or green chilli, chopped1 knob fresh root ginger, peeled and grated 1 tsp coriander seeds, toasted and crushed1 lime, juice only salt and freshly ground black pepper 2 tomatoes, finely chopped 1 red or green chilli, chopped 1 knob fresh root ginger, peeled and grated 1 tsp coriander seeds, toasted and crushed 1 lime, juice only salt and freshly ground black pepper Method 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. 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 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 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. 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.