Halloumi Curry with Cashew Nut Sauce and Broccoli

Halloumi Curry with Cashew Nut Sauce and Broccoli

Halloumi Curry with Cashew Nut Sauce and Broccoli

This Halloumi curry with creamy cashew sauce makes a delicious change from traditional curry. Sprinkle with a handful of whole cashew for additional crunch.

This recipe uses one of my favorite Halloumi! Aside from the basics of my daily dinner (onions, garlic) Halloumi is probably the most preferred ingredient on this blog.

Prep Time: 20 Mins

Cook Time: 30 Mins

Total Time: 50 Mins

Halloumi Curry with Cashew Nut Sauce and Broccoli

Ingredient

• 2 tablespoons curry powder
• 1 head of Broccoli is cut into florets and cooked
• 60 g Greek Yogurt
• 2 tablespoons of Masala Salt
• Coriander Bunch is cut
• Rice
• 2 tablespoons Butter
• 250 g diced Halloumi
• 1 400g of Santan lead
• 115 g Cashew Nuts
• 500 g Passata
• 1 diced onion
• 3 cloves Garlic is crushed
• 1 piece the size of a grated ginger thumb
• 2 tsp Pasta Curry
• 1/2 tsp Turmeric
• 1 teaspoon Hot Pepper

Instructions

1. Melt half the butter in a frying pan and fry halloumi until browned on all sides. You might need to do this in a batch. Place it on a plate covered with paper towels.
2. Blend the cashews with cans of coconut milk into a food processor until smooth. Add the passata and yogurt and blender again. Add a little water if necessary to loosen the mixture.
3. To the large pan, melt the remaining butter and add onions, garlic and ginger. Cook until soft, about 5 minutes. Add all the spices and curry paste, then cook until fragrant, about one minute. Pour in the cashew mixture and bring to a boil. Add halloumi and broccoli to the sauce and serve with rice, coriander and cashews.