Halloumi and Cashew Curry
Halloumi and Cashew Curry

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, halloumi and cashew curry. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Halloumi and Cashew Curry is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Halloumi and Cashew Curry is something which I’ve loved my entire life.

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.

To get started with this particular recipe, we must prepare a few ingredients. You can cook halloumi and cashew curry using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Halloumi and Cashew Curry:
  1. Take 3 cloves garlic
  2. Take 2 large onions
  3. Make ready 1 tin chopped tomatoes
  4. Take 1 bunch coriander
  5. Make ready Curry powders (a combination of cumin, cayenne, turmeric, ginger, cardamom to taste) - or use a pre-made curry paste
  6. Take 1 tin chickpeas
  7. Prepare 1 large pinch Salt and pepper
  8. Take 250 g Halloumi
  9. Make ready 1 large tub plain natural yogurt
  10. Take 1 tin coconut milk
  11. Prepare 1 lime
  12. Take Coconut oil
  13. Make ready 1 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.

Steps to make Halloumi and Cashew Curry:
  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.

So that is going to wrap it up for this special food halloumi and cashew curry recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!