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Halloumi Curry with Cashew Sauce and Broccoli

Source: The Cook Report | Serves: 4 | Time: 50 min

halloumi curry

Changes: fudged some of the measurements since it wasn't posted in U.S. standard


2 tbsp vegan butter (this recipe has cheese, but I keep vegan butter on hand)

1 package #Halloumi cubed

1 can coconut milk (I used light)

1/2 cup #cashews

2 cups #passata

1/4 cup 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

½ tsp turmeric

1 tsp cayenne pepper

1 head #broccoli cut into florets and cooked (I used a small bag of frozen broccoli, actually)

Bunch cilantro, chopped

Rice, to serve


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.

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