Halloumi Curry with Spinach Cashew Sauce.

This super creamy curry sauce works perfectly with the salty halloumi. With hidden veggies from the spinach in the sauce this halloumi curry is a healthy vegetarian dinner that works for weeknight or a special occasion!

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 481kcal

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
250 g Frozen Chopped Spinach thawed
Bunch Coriander chopped, to serve
Rice to serve

UK Measures - US Measures

Instructions

Melt half the butter in a skillet and fry the halloumi until it is browned on all sides. Do this in batches if needed. Place on a paper towel covered plate to drain.
Blend the cashew nuts with the coconut milk in a food processor until smooth. Add the passata and the yoghurt and blend again. If the mixture seems too thick then add a little water.
Melt the rest of the butter in a big pot 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 then stir through the spinach. Add the halloumi to the sauce and serve with rice and coriander.

Nutrition