Halloumi and Cashew Curry

Name: Halloumi and Cashew Curry
Yield: 4 people
Cuisine: American
Ingredients: 3 cloves garlic; 2 large onions; 1 tin chopped tomatoes; 1 bunch coriander; Curry powders (a combination of cumin, cayenne, turmeric, ginger, cardamom to taste) - or use a pre-made curry paste; 1 tin chickpeas; 1 large pinch Salt and pepper; 250 g Halloumi; 1 large tub plain natural yogurt; 1 tin coconut milk; 1 lime; Coconut oil; 1 large packet of cashew nuts

Mark Wheatley @cook_7232200

Bristol, UK

Halloumi is a great alternative to Indian paneer in a curry.

Mark Wheatley @cook_7232200

Bristol, UK

Halloumi is a great alternative to Indian paneer in a curry.

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Ingredients

4 people

3 clovesgarlic
2large onions
1 tinchopped tomatoes
1 bunchcoriander
Curry powders (a combination of cumin, cayenne, turmeric, ginger, cardamom to taste) - or use a pre-made curry paste
1 tinchickpeas
1large pinch Salt and pepper
250 gHalloumi
1large tub plain natural yogurt
1 tincoconut milk
1lime
Coconut oil
1large packet of cashew nuts

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Steps

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!)