Golden pieces of haloumi cooked with broccoli and spinach in a tomato and cashew curry sauce. Served with rice and raita for a tasty vegetarian meal.
Due to both lifestyle and ethics, more and more people are looking for vegetarian dinner ideas. This Haloumi and Broccoli Curry is a family-friendly option that's easy to prepare and extremely filling.
The golden, salty haloumi goes so well with the aromatic curry and green veg. I like to serve mine with homemade raita, extra cashews, fresh herbs and a good squeeze of lemon.
Haloumi is consistently one of the most popular ingredients on my website! For other great meals, check out my Haloumi and Avocado Salad or my Lamb and Haloumi Wraps.
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Ingredient notes:
- Haloumi: I'll warn you now, once you've tried haloumi cooked in butter, there's no going back. The butter prevents the cheese from sticking to the pan but also enhances the creamy, salty flavours.
- Cashews: The cashews give the curry sauce a nutty flavour and a lovely texture. Serve with extra cashews to garnish.
- Curry paste: Yellow curry paste is one of the most mild supermarket versions. If you want something with a bit more kick feel free to use a stronger curry paste.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Add the canned tomatoes, coconut cream, cashews and yoghurt to a blender. Blitz until smooth then set aside.
Melt 1 tablespoon of the butter in a non-stick frying pan. Add halloumi and cook until brown on both sides. Set aside.
Add the second tablespoon of butter to the pan, then add the onion, garlic and ginger. Cook over a gentle heat for 5 minutes until softened. Add the curry powder, garam masala, turmeric and yellow curry paste to the pan. Cook for 1 minute, then pour in the blended tomato mix and bring to the boil.
Add the halloumi, broccoli and baby spinach to the pan then simmer for 20 minutes until the broccoli has softened. Drizzle with lemon juice and season to taste.
Serve the curry on freshly steamed rice with a garnish of fresh coriander and cashews.
For a similar curry recipe made with meat, why not check out my Lamb Kofta Curry? This is made from lamb mince combined with canned lentils and garam masala, shaped into torpedos then cooked in a curry sauce.
Recipe FAQs:
Yes, the flavours in this curry are quite mild making it a great introductory curry for children. If you like your curry a little spicier, feel free to add more curry powder, cayenne pepper or swap the mild yellow curry paste for something stronger.
Yes all of the ingredients in this curry are gluten free. As always, I suggest you look at the labels on your packaged food, particularly the curry paste to double check.
Raita is an Indian yoghurt sauce that goes very well with curry - especially if it's hot! An easy raita can be made from chopped cucumber and mint mixed with greek or natural yoghurt. Add lime and a little garam masala for more flavour.
Storage:
Store any leftover curry in an airtight container in the fridge for up to four days. Reheat on the stovetop or in the microwave until piping hot.
This curry can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating.
Top tips:
Did you know that you can freeze cooked rice? In fact, I'll often cook double the amount I need, then freeze portions in snap lock bags. Laid flat in the freezer, they are really easy to defrost then reheat in the microwave. A great back-up to have when you have leftover curry, but not enough rice.
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Haloumi, Broccoli and Spinach Curry
Pan-fried haloumi, broccoli and spinach cooked in a spiced tomato and coconut sauce.
Ingredients
- 1 can chopped tomatoes (400g)
- 1 can coconut cream (400ml)
- ½ cup of cashews
- ¼ cup greek yoghurt
- 2 Tbsp butter
- 200g halloumi, sliced
- 1 onion, finely diced
- 1 ½ tsp crushed garlic
- 1 tsp crushed ginger
- 2 tsp curry powder
- 2 tsp garam masala
- 2 tsp ground turmeric
- 2 tsp mild yellow curry paste
- 1 head broccoli, chopped into small florets
- 100g baby spinach
- 1 Tbsp lemon juice
To serve
- Steamed rice
- Fresh coriander
- Cashews
Instructions
- Add the canned tomatoes, coconut cream, cashews and yoghurt to a blender. Blitz until smooth then set aside.
- Melt 1 tablespoon of the butter in a non-stick frying pan. Add halloumi and cook until brown on both sides. Set aside.
- Add the second tablespoon of butter to the pan, then add the onion, garlic and ginger. Cook over a gentle heat for 5 minutes until softened.
- Add the curry powder, garam masala, turmeric and yellow curry paste to the pan. Cook for 1 minute, then pour in the blended tomato mix and bring to the boil.
- Add the halloumi, broccoli and baby spinach to the pan then simmer for 20 minutes until the broccoli has softened. Drizzle with lemon juice and season to taste.
- Serve the curry on freshly steamed rice with a garnish of fresh coriander and cashews.
Notes
- This curry can also be served with a delicious raita made from greek yoghurt and chopped cucumber.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 300Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 37mgSodium: 472mgCarbohydrates: 24gFiber: 4gSugar: 6gProtein: 13g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Natalie says
I’m keen to try this tomorrow night, but I don’t have yellow curry paste. Is there something I can use instead, or even just leave it out?
VJ cooks says
You could use any type of curry paste - red, green, rogan josh etc. The curry paste really does bring flavour to the dish.
Michelle says
Do you use roasted salted cashews or natural?
VJ cooks says
I use roasted and salted but you can use natural if you prefer 🙂
Jade says
I fryed up the onions and then popped all the ingredients in the slow cooker as I had more time earlier. It turned out well I just added spinach and some salt/pepper and lemon in the last 15mins
Kelli says
This dish is delicious! Best curry I’ve ever made. You could use this sauce with any meat as well. Can’t wait to eat my left overs for lunch tomorrow.
VJ cooks says
Leftovers taste even better! This one is on heavy rotation in my house too, so pleased you enjoyed it.
Natalie says
Could you serve it with something other than rice? Maybe rice noodles?
VJ cooks says
Of course!