Easiest Way to Cook Appetizing Halloumi and Cashew Curry

Halloumi and Cashew Curry. This halloumi curry with a creamy cashew nut sauce makes a tasty change from a traditional curry. I've used it in sandwiches, in salads, in wraps and in tacos nut this halloumi curry has to my favourite halloumi recipe of all! Oh god guys I have been so excited to share this recipe with you.

Tender wedges of beetroot and chunks of squeaky halloumi are a good match for the hot korma spices and a side of brown basmati rice will. Hey guys, sorry for not uploading consistently this week. I thought that nothing I made was up to par of what I thought you all would like, the two of you that see this. You can have Halloumi and Cashew Curry using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Halloumi and Cashew Curry

1. You need 3 cloves of garlic.
2. It's 2 of large onions.
3. Prepare 1 tin of chopped tomatoes.
4. Prepare 1 bunch of coriander.
5. Prepare of Curry powders (a combination of cumin, cayenne, turmeric, ginger, cardamom to taste) - or use a pre-made curry paste.
6. It's 1 tin of chickpeas.
7. You need 1 of large pinch Salt and pepper.
8. You need 250 g of Halloumi.
9. You need 1 of large tub plain natural yogurt.
10. Prepare 1 tin of coconut milk.
11. You need 1 of lime.
12. Prepare of Coconut oil.
13. Prepare 1 of large packet of cashew nuts.

Anyways, here's a halloumi and cashew nut curry, with some brown rice to go along with it! The nation's sweetheart is back with a brand new cookbook and TV series sharing her favourite easy and delicious family recipes for all occasions. Halloumi in a curry may sound weird but it works an absolute charm. It is salty, meaty and delicious.

Halloumi and Cashew Curry step by step

1. Chop the onions and garlic, gently fry in a large pan with some coconut oil..
2. After 5 mins add the curry spices and salt and pepper, and half of the coriander (chopped). Stir for a couple of minutes on a low heat..
3. Add the chopped tomatoes and the juice of your lime. Gently simmer for 30 minutes..
4. Add the chickpeas and half the tub of natural yoghurt. Simmer for 15 minutes..
5. Slice the Halloumi and fry in a small amount of oil until brown on both sides..
6. Serve the curry, garnish with a very generous handful of the cashew nuts (slightly crushed) and lay the Halloumi on top. Finally sprinkle on the remaining coriander..
7. Service with your choice of rice or chapatis (or both!).

You have to give it a go. As the Halloumi starts to brown, add grated garlic cloves, a grated knob of ginger, a heaped teaspoon of turmeric, chilli powder and garam masala. I've never thought of putting halloumi in a curry. Does it taste similar to using paneer? Paneer tends to stay spongy while Halloumi melts a little and has a better mouth feel.