Cashew Nut Curry with Halloumi and Broccoli

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!

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. 
• .................

full recipe : thecookreport.co.uk

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