⏱ 45 mins
? 2-3 portions
Recipe from: thecookreport.co.uk

Ingredients:
2 tbsp butter
1 Halloumi
Tin of coconut milk
handful of cashews
Can of passata
60g greek yoghurt
1 onion diced
3 cloves of garlic, crushed or finely chopped
1 small piece of ginger grated
1 tbsp curry powder
1 tbsp garam masala
1-2 tsp turmeric
1 tsp cayenne pepper
1 pack of tender stem broccoli or 1 head broccoli
handful of chopped fresh coriander
rice

Melt half the butter in a pan and fry the cubed halloumi until browned on all sides. Place on a paper towel covered plate to drain. Blend the cashews with the tin of coconut milk in a food processor until smooth. Add the passata and the yoghurt and blend again. 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. Meanwhile steam the broccoli and add to the sauce with halloumi. Serve with rice, coriander and cashew nuts.

Price: £ (based on Sainsbury’s prices)
Notes: Love it.