This halloumi curry with a creamy cashew nut sauce makes a tasty change from a traditional curry. Sprinkle with a handful of whole cashews for an extra crunch.
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 nut this halloumi curry has to my favourite halloumi recipe of all!
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 THIS 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
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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.
This is my usual tactic when I want to try making something I know Will isn't 100% convinced by. Mainly because I'm usually convinced that if he just tried whatever it is then he would love it.
And guess what. He loved it. We both loved it. So much so that we're still talking about it several weeks later. Will proclaimed it one of his favourite dishes that I'd ever made.
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, maybe even some saag aloo on the side.
It's comfort food but also not entirely unhealthy which is really the best kind of comfort food.
Equipment you need to make this recipe...
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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!
UPDATE: Since originally posting this curry on the blog I've had so many wonderful comments and messages from people telling me how much they love it.
It makes me so happy to know that one of my recipes (which I love so so much) has become other peoples' favourite as well. If you try it and like it then please let me know, I do a little dance whenever I get one of those messages 😍
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
Ingredients
- 2 tablespoon 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 tablespoon Curry Powder
- 2 tablespoon Garam Masala
- 2 teaspoon Curry Paste
- ½ teaspoon Turmeric
- 1 teaspoon 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.
Notes
Did you make this recipe?
Make sure you follow The Cook Report on Instagram and tag #TheCookReport so we can see what you've made!Equipment you need to make this recipe…
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Sarah says
As 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 says
Thanks Sarah! Let me know if you try it!
Brianne says
I 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 says
Wow, that's great. So happy you enjoyed it, thanks so much!
James says
This 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 says
Thanks so much James! So glad you love it 🙂
Susan Stickney says
After reading these salad recipes I want to try the benr ...
Julia says
Made this today and it's fantastic thank you
Amy says
Thanks so much Julia!
Jagruti says
This curry sounds delicious, never thought of using halloumi in curry, how silly me:) will make soon.
Allison says
This 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 says
Hi 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 says
Absolutely loved it and so did my husband
Amy says
That's wonderful, thanks so much Jackie!
Cliona Keane says
I defintiely don't have enough veggie curry recipes in my repertoire so I'm definitely keeping hold of this one!
Ginny says
You sauce look so creamy and rich! This is a keeper!
Hannah Healy says
This looks amazing! Thanks for sharing. 🙂
Ali from Home & Plate says
I'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 says
Oh how delicious this looks. I love all of these flavors together. And I bet the cashews make it so rich and creamy!
Michelle says
I made this today and it is stupidly good. The perfect winter warmer to see me through the miserable British winter!
Amy says
Thanks Michelle! So lovely to hear 🙂
Chloe says
Sounds great! Will try this tomorrow, just wondering what sort of curry paste you use for this? Thanks
Amy says
Hi 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 says
So blooming lovely
Amy says
Thank you Gem!
lynn says
Hi Amy are the cashews 'raw' or roasted. So looking forward to trying this - making my shopping list now!
Amy says
Hi 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 says
Amy - how lovely to get your reply and so quickly. I've been shopping and bought both haha. Lynn
Agata says
Hi! 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 says
Hi 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 says
Hi 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 says
Hiya, 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 says
Don't think twice about making this curry it's delicious, you won't regret it!
Amy says
Thank you Pam!
Lee says
Hi Amy, I made this last night for a for a friend & I as I'm vegetarian & it just looked so delicious & actually doable with your great instructions ...
Was my first ever attempt at making legit homemade curry & I'm no spring chicken... I did add some raw thinly sliced carrot & red capsicum into the hot curry sauce for a few minutes before adding the broccoli. Also decided to keep the haloumi out of the main pot.. cooking it last & pushing it warm into & onto the sauce once plated up. Added a side of greek yogurt with a little cucumber & parsley fresh from the garden.... and..... Oh my goodness : ) we felt like we were in a top Indian restaurant only better!
Thank you so much Amy
Amy says
Thank you Lee for this lovely comment! I'm so glad you enjoyed the recipe 🙂
Deborah says
Absolutely fabulous. Made for a friend and I. It was so easy yet so delicious. Will most definitely make again
Amy says
Thank you so much Deborah!
Shantele Gaines says
I made this last week and wow, absolutely amazing! Am making it again tonight, thank you for sharing this recipe!!
Amy says
This makes me so happy Shantele!
James says
I first made this curry about 6 months ago and since then it has become a huge favourite in our house. Made a big batch last night and can't wait for the left overs (tastes even better the day after). Only difference I make is adding a huge bag of spinach to wilt down in the sauce and add the halloumi as a topping. Thank you for making such an awesome dish!
Amy says
James, this makes me so happy! I'm so pleased you love the recipe 🙂
Geraldine Fahy says
Came across this recipe on Pinterest. I just made it for myself and my husband. It is fabulous! Really lovely taste. I LOVE halloumi. I will try it also with Paneer next time as I think it will also work well.
Amy says
Thank you so much Geraldine, it would be so good with paneer too!
Keeley says
Hi... where can I find how much of each ingredients I need! Thanks
Amy says
Hi Keeley, the quantities are in the recipe card just above the comments. You can also click the link underneath the ingredients list to switch to US measures if you prefer. Hope that helps!
Fiona says
I came across this recipe last year when I had a vegetarian friend coming over for lunch...since then it has become a go-to favourite of ours! I absolutely love it! Easy to make and delicious. Thank you so much for the recipe 🙂
Amy says
Fiona, this makes me so happy to hear! I'm so glad you like this recipe 🙂
Heather says
Best recipe we’ve tried in a long time! Thank you.
Amy says
Thanks so much Heather!
Denise Jackson says
Best curry recipe ever. Even my daughter makes this.
Charlotte says
I hate cooking so this seemed nice and simple. It was very easy and tasted restaurant quality. Absolutely love it my favourite dish to cook. Can this be used with chicken in the slow cooker?
Amy says
Thanks so much Charlotte! I think it would definitely work with chicken instead 🙂
LindainLondonUK says
Awesome curry, great with the cashews and just love the use of halloumi cheese rather than panir. I am a firm fav of the latter and was super surprised with the result, not least beacuse halloumi is easier for us to come by, in our area. The curry started off as pink... and then bubbled to a wonderful spicy yummy brown. Absolute crowd stopper
Amy says
Thanks Linda! So glad you like the recipe 🙂
Helena says
Hi, im planning to mske this but just wanted to ask can you use ground ginger instead of fresh and can you use coconut cream instead of coconut milk?
Whats the best curry paste to use?
Sorry for all thecquestions im.a rubbish cook.
Thank you
Amy says
Hi Helena, sorry for the late reply! You can definitely use ground ginger instead of fresh. I haven't tried it with coconut cream but you could try it. I like pataks curry paste, if you're in the UK then you could use that!
Ola says
I've just made it, and ate it- and it will be the case often from now on!
I loved it!
Although, I used tandoori spice mix instead of curry t, as I don't have the latter. Plus, I'm not the fan of curry powder, so I guess this worked for the better!
Amy says
Thanks Ola!
Kerstin says
This was really really good! I roasted the broccoli and added some roasted cauliflower I still had in the fridge. And I also added a can of chickpeas. We had it with basmati rice and paratha. My kids (3 and 5) loved it too. Will definitely make this again
Rachel Hannon says
Hi there,
Can you freeze this curry?
Amy says
Hi Rachel, you can freeze it, the only thing to keep in mind is that the halloumi might change texture slightly
Rachael says
Amazing recipe - I just ignore the fat content in the butter 😀