Cashew Nut Halloumi Curry 

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1Tbsp Butter

1 1/2 packs Halloumi

1 can Coconut milk

Half cup Cashews

2 Tbsp Passata

Half cup Coconut non-dairy yogurt

1 Onion

1Garlic

1thumbnail size Ginger

1tsp Curry Powder

1tsp Garam Masala

1tsp Curry Paste

1tspTurmeric

1tsp Cayenne Pepper

1 Small-sized Broccoli 

Brunch Coriander chopped

250g Rice (white, brown, black or one can use

Israeli couscous which I love eating instead of rice)

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Melt half the butter in a skillet/frying pan and cut the halloumi into slices.

Pan fry until lightly browned on all sides.

You might need to do this in batches. Place on a kitchen towel-covered plate to drain. 

Pre-soak nuts in water for roughly 10-20 minutes drain and blend with the coconut milk in a food processor until smooth.

Add the passata and the yoghurt and blend it again. (Add a little water if needed to loosen the mixture. )

Chop broccoli into florets and boil for 5minutes and then drain and set aside.

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Back to the skillet/frying pan or one can use an entirely new pot. 

Melt the remaining butter and add 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 should do.

Pour in the cashew nut mixture and bring to a boil for a few seconds.

Add the halloumi and broccoli to the sauce and serve with rice, coriander and cashew nuts. 

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Enjoy!