- 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.
- 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.
- 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.
- 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.