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