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.
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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 755kcal
Author Amy Fulwood

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

  • 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

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Nutrition

Calories: 755kcal | Carbohydrates: 40g | Protein: 30g | Fat: 57g | Saturated Fat: 35g | Cholesterol: 16mg | Sodium: 911mg | Potassium: 1545mg | Fiber: 10g | Sugar: 12g | Vitamin A: 2375IU | Vitamin C: 153.5mg | Calcium: 794mg | Iron: 9.7mg