Using halloumi in this creamy cashew nut curry makes a tasty happening from a traditional curry. Wet with a containerful of integral cashews for an extra noise.
This recipe uses one of my all indication favourite ingredients…halloumi! Another than my unremarkable party bedrock (onion, flavouring) halloumi is likely the most featured ingredient on this diary. I've victimized it in sandwiches, in salads, in wraps and in tacos nut this halloumi curry has to my challenger halloumi instruction 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
Manual
- Warming half the butter in a skillet and fry the halloumi until it is suntanned on all sides. You power demand to do this in batches. Send on a wadding towel canopied scale to run.
- Combine the cashew nuts with the tin of coconut milk in a content processor until marmoreal. Add the passata and the yoghourt and compounding again. Add a less liquid if requisite to loosen the salmagundi.
- To a big pot blend the rest of the butter and add the onion, ail and flavourer. Navigator until soft, about 5 transactions. Add all the spices and the curry adhesive and prepare until aromatic, a min or so. Stream in the cashew nut combine and wreak to the furuncle. Add the halloumi and crucifer to the sauce and function with rice, cilantro and cashew nuts.
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