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

Cook Time 30

Total Time 50

Servings servings

Calories 755kcal

Author Amy Fulwood

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

UK Measures - US Measures

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

Inspired by Half Baked Harvest

Nutrition