Cashew Nut Curry with Halloumi & Broccoli

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1 tbsp coconut oil

250 g halloumi cubed

1 tin coconut milk

115 g cashews

500 g passata

60 g Greek yoghurt

1 onion diced

3 cloves garlic crushed

1 thumb-sized piece garlic

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

basmati rice


1. Melt half the oil in a frying pan 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.

2. 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.

3. To a big pot melt the rest of the oil 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. 4. 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.

Bon Appetit!

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