Halloumi and Cashew Curry
Halloumi is a great alternative to Indian paneer in a curry.
Ingredients
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3 cloves garlic
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2 large onions
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1 tin chopped tomatoes
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1 bunch coriander
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Curry powders (a combination of cumin, cayenne, turmeric, ginger, cardamom to taste) - or use a pre-made curry paste
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1 tin chickpeas
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1 large pinch Salt and pepper
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250 g Halloumi
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1 large tub plain natural yogurt
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1 tin coconut milk
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1 lime
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1 large packet of cashew nuts
Cooking Instructions
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1
Chop the onions and garlic, gently fry in a large pan with some coconut oil.
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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.
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3
Add the chopped tomatoes and the juice of your lime. Gently simmer for 30 minutes.
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4
Add the chickpeas and half the tub of natural yoghurt. Simmer for 15 minutes.
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5
Slice the Halloumi and fry in a small amount of oil until brown on both sides.
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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.
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7
Service with your choice of rice or chapatis (or both!)
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