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
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.
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 😍
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
Recipe
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.
Nadia says
I've made this curry so many times now. It's my absolute favorite curry recipe! Sometimes I add brocolli, or spinach or green beans instead. And I use 2 packets of halloumi. So good!
Nadia says
5 stars!
Rachael says
Amazing recipe - I just ignore the fat content in the butter 😀
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
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
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!
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!
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 🙂
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 🙂
Denise Jackson says
Best curry recipe ever. Even my daughter makes this.
Heather says
Best recipe we’ve tried in a long time! Thank you.
Amy says
Thanks so much Heather!
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 🙂
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!
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!
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 🙂
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!
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!
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 🙂
Pam Haire says
Don't think twice about making this curry it's delicious, you won't regret it!
Amy says
Thank you Pam!