Friday, August 21, 2020

Halloumi Curry with Cashew Nut Sauce and Broccoli



Halloumi Curry with Cashew Nut Sauce and Broccoli


Using halloumi during this thick cashew curry makes for a savory change from traditional curries. Sprinkle with a couple of cashews for extra savory flavor.

INGREDIENT
2 tablespoons butter
250 g Halloumi, diced
1 can of 400g coconut milk
115 grams of cashews
500 g of Passata
60 g of greek yogurt
1 onion, diced
3 garlic cloves, puree
1 grated ginger
2 tablespoons of flavorer
2 tablespoons of Masala Salt
2 teaspoons curry paste
1/2 teaspoon of turmeric
1 teaspoon of cayenne pepper
1 broccoli, cut the florets and cook

Instructions
1.Melt half the butter during a skillet and brown the halloumi until it's golden brown on all sides. you'll got to do that as a gaggle . Place it on a plate lined with paper towels to dry.
2.Mix the cashews with the coconut can during a kitchen appliance until smooth. Add passata and yogurt then stir again. Add a touch water if necessary to loosen the mixture.
3.In a large saucepan, melt the remaining butter and add the onions, garlic and ginger. Cook until soft, about 5 minutes. Add all the spices and curry paste and cook until fragrant, about one minute. 4.Pour within the cashew mixture and convey to a boil. Add halloumi and broccoli to the sauce and serve with rice, coriander and cashews.