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.
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!
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!
lynn says
Amy - how lovely to get your reply and so quickly. I've been shopping and bought both haha. Lynn
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!
Gem Charters says
So blooming lovely
Amy says
Thank you Gem!
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!
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 🙂
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!
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 🙂
Hannah Healy says
This looks amazing! Thanks for sharing. 🙂
Ginny says
You sauce look so creamy and rich! This is a keeper!
Cliona Keane says
I defintiely don't have enough veggie curry recipes in my repertoire so I'm definitely keeping hold of this one!
Jackie says
Absolutely loved it and so did my husband
Amy says
That's wonderful, thanks so much Jackie!
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.
Jagruti says
This curry sounds delicious, never thought of using halloumi in curry, how silly me:) will make soon.
Julia says
Made this today and it's fantastic thank you
Amy says
Thanks so much Julia!
Susan Stickney says
After reading these salad recipes I want to try the benr ...
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 🙂
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!
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!