Halloumi Curry with Cashew Nut Sauce and Broccoli

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

method

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.