Using halloumi in this creamy cashew nut curry makes a tasty change from a traditional curry. Sprinkle with a handful of whole cashews for an extra crunch.
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This recipe uses one of my all time favourite ingredients…halloumi! Other than my everyday dinner basics (onion, garlic) halloumi is probably the most featured ingredient on this blog. I’ve used it in sandwiches, in salads, in wraps and in tacos.
Oh god guys I have been so excited to share this recipe with you. This was one of those ideas I came up with and then had to convince Will to let me try it.
It’s something I’ve been pondering for a while. I just could not get the idea of halloumi in curry out of my head. I was just convinced that that salty, squeaky cheese would work perfectly with a creamy curry sauce.
Ingredients you need to make cashew nut curry with halloumi & broccoli:
- Butter
- Halloumi
- Coconut Milk
- Cashews
- Passata
- Greek Yoghurt
- Onion
- Garlic
- Ginger
- Curry Powder
- Garam Masala
- Curry Paste
- Turmeric
- Cayenne Pepper
- Broccoli
Keep scrolling to get the full recipe for cashew nut curry with halloumi & broccoli…
So I told Will about it and he was pretty sceptical. Ok, a lot sceptical. I don’t really get why because if anyone suggests having halloumi in anything my answer is always an instant YES PLEASE.
But apparently Will is slightly more discerning. Eventually, though, my curiosity won out and I made it for dinner one night that Will was out.
And guess what. He loved it. We both loved it. So much so that we’re still talking about it several weeks later.
I cannot tell you how much you need to try this curry. The smooth, creaminess of the curry comes from a sauce of ground cashews, coconut milk and tomatoes then that cooks down with a load of spices. At this point you could totally just add the halloumi and it would be acceptable, sure.
But what you should actually definitely do is cook that halloumi in a hot skillet first so that it’s brown and crispy and delicious.
Then tip it into the curry just before serving. Stirring gently so it’s just coated in the sauce then piling on top of a bed of freshly cooked rice and topping with a handful of cashews and loads of chopped coriander.
How to make cashew nut curry with halloumi & broccoli:
- Browning the halloumi before adding it to the curry adds an extra layer of yummy flavour so do that first. Make sure you don’t crowd the pan because it’ll stop the halloumi from browning properly.
- Blend your other ingredients together until they’re smooth. This creates a lovely creamy sauce which is so good with the salty halloumi.
- If you haven’t already got cooked broccoli then pop a pan of water on to boil and cook your broccoli ready to add the sauce.
- Serve with cooked rice and extra cashews for crunchiness!

Check out my How To Cook Halloumi: A Complete Guide post for everything you ever wanted to know about halloumi!
If you’re as in love with halloumi as I am then you need to head over to my complete guide to How to Cook Halloumi! It’s got tips on how to grill, bake and fry it as well as plenty of recipes to try out and even some fun little facts about everyone’s favourite cheese 🧀
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS CASHEW NUT CURRY WITH HALLOUMI & BROCCOLI?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Broccoli Cheese Soup with Halloumi Fries

Cashew Nut Curry with Halloumi & Broccoli
Using halloumi in this creamy cashew nut curry makes a tasty change from a traditional curry. Sprinkle with a handful of whole cashews for an extra crunch.
Ingredients
- 2 tbsp Butter
- 250 g Halloumi cubed
- 1 400g tin Coconut Milk
- 115 g Cashews
- 500 g Passata
- 60 g Greek Yoghurt
- 1 Onion diced
- 3 cloves Garlic crushed
- 1 thumb-sized piece Ginger grated
- 2 tbsp Curry Powder
- 2 tbsp Garam Masala
- 2 tsp Curry Paste
- 1/2 tsp Turmeric
- 1 tsp Cayenne Pepper
- 1 head Broccoli cut into florets and cooked
- Bunch Coriander chopped
- Rice
Instructions
-
Melt half the butter in a skillet and fry the halloumi until it is browned on all sides. You might need to do this in batches. Place on a paper towel covered plate to drain.
-
Blend the cashew nuts with the tin of coconut milk in a food processor until smooth. Add the passata and the yoghurt and blend again. Add a little water if needed to loosen the mixture.
-
To a big pot melt the rest of the butter and add the onion, garlic and ginger. Cook until softened, about 5 minutes. Add all the spices and the curry paste and cook until fragrant, a minute or so. Pour in the cashew nut mixture and bring to the boil. Add the halloumi and broccoli to the sauce and serve with rice, coriander and cashew nuts.
Recipe Notes
Inspired by Half Baked Harvest
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36 Comments
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Sarah
29/06/2017 at 1:49 PMAs a fellow halloumi lover (what’s not to like, the stuff is amazing!) I am most definitely going to try this recipe – I’d never have considered halloumi in curry. Genius!
Amy
02/07/2017 at 8:20 PMThanks Sarah! Let me know if you try it!
Brianne
05/07/2017 at 8:51 AMI made this and froze it for a few days without the rice. We just ate it and OMG the best curry I have eaten! And I am a huge curry fan. Tried curries the world over. Thank you so much for this recipe!!
Amy
08/07/2017 at 12:29 PMWow, that’s great. So happy you enjoyed it, thanks so much!
James
18/07/2017 at 3:36 PMThis is now one of mine and my partners favorite meals, SO good as a veggie option. I’ve even given the recipe to some of my team at work who love it just as much.
Amy
18/07/2017 at 9:11 PMThanks so much James! So glad you love it 🙂
Susan Stickney
02/08/2017 at 9:33 PMAfter reading these salad recipes I want to try the benr …
Julia
04/08/2017 at 1:19 PMMade this today and it’s fantastic thank you
Amy
06/08/2017 at 6:05 PMThanks so much Julia!
Jagruti
10/08/2017 at 2:10 PMThis curry sounds delicious, never thought of using halloumi in curry, how silly me:) will make soon.
Allison
12/08/2017 at 1:28 AMThis looks amazing! Can I ask what pasata is? When I google it, it corrects it to passata, an uncooked tomato sauce. Is that the same thing?
Amy
12/08/2017 at 9:05 AMHi Allison, sorry that’s a typo! Yes that’s the same thing 🙂 If you can get hold of it you could use tinned chopped tomatoes.
Jackie
21/08/2017 at 3:26 PMAbsolutely loved it and so did my husband
Amy
21/08/2017 at 3:32 PMThat’s wonderful, thanks so much Jackie!
Cliona Keane
22/08/2017 at 3:33 PMI defintiely don’t have enough veggie curry recipes in my repertoire so I’m definitely keeping hold of this one!
Ginny
22/08/2017 at 3:43 PMYou sauce look so creamy and rich! This is a keeper!
Hannah Healy
22/08/2017 at 4:52 PMThis looks amazing! Thanks for sharing. 🙂
Ali from Home & Plate
22/08/2017 at 5:09 PMI’ve had many curry dishes but never with halloumi. I wish you lived next door so I could just pop over and give it a try 🙂
Valentina
22/08/2017 at 5:11 PMOh how delicious this looks. I love all of these flavors together. And I bet the cashews make it so rich and creamy!
Michelle
17/10/2017 at 8:58 PMI made this today and it is stupidly good. The perfect winter warmer to see me through the miserable British winter!
Amy
17/10/2017 at 9:38 PMThanks Michelle! So lovely to hear 🙂
Chloe
22/10/2017 at 6:37 PMSounds great! Will try this tomorrow, just wondering what sort of curry paste you use for this? Thanks
Amy
22/10/2017 at 7:40 PMHi Chloe, I normally use an Indian curry paste, you can get them in different levels of spiciness so just go for the one you prefer. I hope you enjoy the recipe!
Gem Charters
18/12/2017 at 7:28 PMSo blooming lovely
Amy
18/12/2017 at 11:10 PMThank you Gem!
lynn
01/01/2018 at 7:55 PMHi Amy are the cashews ‘raw’ or roasted. So looking forward to trying this – making my shopping list now!
Amy
02/01/2018 at 2:27 PMHi Lynn, I’ve made this recipe using both raw and roasted cashews and they both work well, just make sure you adjust how much salt you add to the recipe if your cashews have any added salt. I hope you enjoy the recipe!
lynn
02/01/2018 at 4:41 PMAmy – how lovely to get your reply and so quickly. I’ve been shopping and bought both haha. Lynn
Agata
21/01/2018 at 10:39 AMHi! Love the idea of it! And going to givenit a go today however need to find out whether it can be frozen on not as its only me and my little girl so i would like to freeze two portions if possible. What do you think ?
Amy
21/01/2018 at 4:26 PMHi Agata, I haven’t ever tried freezing this so I’m not certain how it would be after freezing. I’d probably give it a go but can’t guarantee results, sorry not to be more help!
H
25/01/2018 at 9:38 PMHi Amy,
This curry was amazing – I made it the other night and my boyfriend said it was the best thing I’ve ever made him! So good in fact that the body coach is now passing it off as one of his own on instagram this evening (just an fyi!!)
Will definitely be trying more of your yummy recipes!!
Amy
26/01/2018 at 2:20 PMHiya, thanks so much for your comment! I’m so glad your boyfriend loved the curry as well 🙂 And thanks for letting me know about the Body Coach, I really appreciate it!
Pam Haire
21/04/2018 at 6:41 PMDon’t think twice about making this curry it’s delicious, you won’t regret it!
Amy
21/04/2018 at 7:02 PMThank you Pam!