Cashew Nut Curry with Halloumi & Broccoli

Uploaded: 30 October, 2018




Ingredients - Serves: 4

2 tablespoons butter or oil

250g halloumi, cubed

400g coconut milk, tinned

135g cashews

500g passata

60g Greek yoghurt

1 white onion, diced

1-2 crushed chillies (optional)

3 cloves of garlic, minced

4cm piece ginger, grated

3 teaspoons curry powder

½ teaspoon garam masala

½ teaspoon turmeric

Salt, to taste

1 head broccoli, cut into florets & cooked

2 tablespoons fresh coriander, chopped


  1. Melt half the butter in a saucepan. Fry the halloumi in the butter until it is browned on all sides.  Place the halloumi on a plate covered with paper towels to drain.


  1. Blend the coconut milk and 115g of the cashew nuts in a food processor until smooth. Then add the passata and the yoghurt and blend again, adding a little water if the mixture needs loosening.


  1. Melt the rest of the butter in a big pot before adding the onion, chillies, garlic, ginger and the rest of the cashew nuts. Stir fry for about 5 minutes, until all the ingredients have softened.


  1. Add all the spices and the salt and fry for about 1 minute. When the mixture is fragrant, pour in the cashew nut mixture and bring to the boil.  Then add the halloumi and broccoli to the sauce and cook for another 5 minutes.  Serve hot with naan bread or rice and a sprinkling of coriander.



Recipe taken from Sweet Chilli Friday, published by Meze Publishing.