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Cashew Nut Curry with Halloumi and Broccoli

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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.

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. 

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!

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.

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

Keep scrolling to get the full recipe for 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.

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.

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.

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.

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.

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…

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.

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!

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.

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 😍

Cooked halloumi in a pan with text overlay

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!

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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.
4.92 from 24 votes
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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. 

Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 755 kcal
Author Amy

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

  1. 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. 

  2. 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. 

  3. 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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Nutrition Facts
Cashew Nut Curry with Halloumi & Broccoli
Amount Per Serving
Calories 755 Calories from Fat 513
% Daily Value*
Total Fat 57g 88%
Saturated Fat 35g 175%
Cholesterol 16mg 5%
Sodium 911mg 38%
Potassium 1545mg 44%
Total Carbohydrates 40g 13%
Dietary Fiber 10g 40%
Sugars 12g
Protein 30g 60%
Vitamin A 47.5%
Vitamin C 186%
Calcium 79.4%
Iron 54%
* Percent Daily Values are based on a 2000 calorie diet.

Equipment you need to make this recipe…


 

 

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44 Comments

  • Reply
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    05/03/2017 at 12:54 AM

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  • Reply
    Sarah
    29/06/2017 at 1:49 PM

    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!

    • Reply
      Amy
      02/07/2017 at 8:20 PM

      Thanks Sarah! Let me know if you try it!

  • Reply
    Brianne
    05/07/2017 at 8:51 AM

    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!!

    • Reply
      Amy
      08/07/2017 at 12:29 PM

      Wow, that’s great. So happy you enjoyed it, thanks so much!

  • Reply
    James
    18/07/2017 at 3:36 PM

    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.

    • Reply
      Amy
      18/07/2017 at 9:11 PM

      Thanks so much James! So glad you love it 🙂

  • Reply
    Susan Stickney
    02/08/2017 at 9:33 PM

    After reading these salad recipes I want to try the benr …

  • Reply
    Julia
    04/08/2017 at 1:19 PM

    Made this today and it’s fantastic thank you

    • Reply
      Amy
      06/08/2017 at 6:05 PM

      Thanks so much Julia!

  • Reply
    Jagruti
    10/08/2017 at 2:10 PM

    This curry sounds delicious, never thought of using halloumi in curry, how silly me:) will make soon.

  • Reply
    Allison
    12/08/2017 at 1:28 AM

    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?

    • Reply
      Amy
      12/08/2017 at 9:05 AM

      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.

  • Reply
    Jackie
    21/08/2017 at 3:26 PM

    Absolutely loved it and so did my husband

    • Reply
      Amy
      21/08/2017 at 3:32 PM

      That’s wonderful, thanks so much Jackie!

  • Reply
    Cliona Keane
    22/08/2017 at 3:33 PM

    I defintiely don’t have enough veggie curry recipes in my repertoire so I’m definitely keeping hold of this one!

  • Reply
    Ginny
    22/08/2017 at 3:43 PM

    You sauce look so creamy and rich! This is a keeper!

  • Reply
    Hannah Healy
    22/08/2017 at 4:52 PM

    This looks amazing! Thanks for sharing. 🙂

  • Reply
    Ali from Home & Plate
    22/08/2017 at 5:09 PM

    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 🙂

  • Reply
    Valentina
    22/08/2017 at 5:11 PM

    Oh how delicious this looks. I love all of these flavors together. And I bet the cashews make it so rich and creamy!

  • Reply
    Michelle
    17/10/2017 at 8:58 PM

    I made this today and it is stupidly good. The perfect winter warmer to see me through the miserable British winter!

    • Reply
      Amy
      17/10/2017 at 9:38 PM

      Thanks Michelle! So lovely to hear 🙂

  • Reply
    Chloe
    22/10/2017 at 6:37 PM

    Sounds great! Will try this tomorrow, just wondering what sort of curry paste you use for this? Thanks

    • Reply
      Amy
      22/10/2017 at 7:40 PM

      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!

  • Reply
    Gem Charters
    18/12/2017 at 7:28 PM

    So blooming lovely

    • Reply
      Amy
      18/12/2017 at 11:10 PM

      Thank you Gem!

  • Reply
    lynn
    01/01/2018 at 7:55 PM

    Hi Amy are the cashews ‘raw’ or roasted. So looking forward to trying this – making my shopping list now!

    • Reply
      Amy
      02/01/2018 at 2:27 PM

      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!

  • Reply
    lynn
    02/01/2018 at 4:41 PM

    Amy – how lovely to get your reply and so quickly. I’ve been shopping and bought both haha. Lynn

  • Reply
    Agata
    21/01/2018 at 10:39 AM

    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 ?

    • Reply
      Amy
      21/01/2018 at 4:26 PM

      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!

  • Reply
    H
    25/01/2018 at 9:38 PM

    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!!

    • Reply
      Amy
      26/01/2018 at 2:20 PM

      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!

  • Reply
    Pam Haire
    21/04/2018 at 6:41 PM

    Don’t think twice about making this curry it’s delicious, you won’t regret it!

    • Reply
      Amy
      21/04/2018 at 7:02 PM

      Thank you Pam!

  • Reply
    Lee
    26/05/2018 at 5:21 AM

    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

    • Reply
      Amy
      26/05/2018 at 7:02 PM

      Thank you Lee for this lovely comment! I’m so glad you enjoyed the recipe 🙂

  • Reply
    Deborah
    21/07/2018 at 4:01 AM

    Absolutely fabulous. Made for a friend and I. It was so easy yet so delicious. Will most definitely make again

    • Reply
      Amy
      22/07/2018 at 12:16 PM

      Thank you so much Deborah!

  • Reply
    Shantele Gaines
    14/09/2018 at 3:18 AM

    I made this last week and wow, absolutely amazing! Am making it again tonight, thank you for sharing this recipe!!

    • Reply
      Amy
      15/09/2018 at 9:08 AM

      This makes me so happy Shantele!

  • Reply
    James
    19/09/2018 at 6:35 AM

    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!

    • Reply
      Amy
      20/09/2018 at 10:09 PM

      James, this makes me so happy! I’m so pleased you love the recipe 🙂

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