Dinner/ Recipes/ Vegetarian

Cashew Nut Curry with Halloumi and 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.

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. 

Jump to 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.

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.

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.

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. 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.

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.
5 from 11 votes
Print

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 688 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

Inspire by Half Baked Harvest

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.

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!

Tomato and Halloumi Bake

This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty halloumi for a delicious vegetarian dinner.

Broccoli Cheese Soup with Halloumi Fries

Can you ever have too much cheese? These crispy halloumi fries are the perfect thing to dip into this indulgent broccoli cheese soup.

You Might Also Like

25 Comments

  • Reply
    Cashew Nut Curry with Halloumi - Yum Goggle
    05/03/2017 at 12:54 AM

    […] GET THE RECIPE […]

  • Reply
    Cashew Nut Curry with Halloumi & BroccoliReally nice… by foodffs via Tumblr – Viralpics
    10/03/2017 at 2:38 AM

    […] Cashew Nut Curry with Halloumi & Broccoli […]

  • 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!

    Leave a Reply