Halloumi & Cashew Curry with Sambal

This quick and easy veggie curry is loaded with protein and fat to keep you full and happy. This is probably why my inspiration for this dish came from The Happy Foodie

The coconut sambal also makes a nice sweet and zingy garnish to perfectly compliment the rich flavor. I’ve kept the chili out of this recipe as we normally eat it as a family and my daughter Florence at just 18 months isn’t quite ready for the heat. Of course go ahead and load it with chili powder of fresh chili peppers if you like.

Ingredients

2 teaspoons of coconut oil

250g of halloumi cheese, cut into 1cm cubes

1 onion, finely chopped

5 cloves of garlic, finely chopped

large handful of curry leaves

1 teaspoon of mustard seeds

1 teaspoon of turmeric

1 teaspoon of cumin seeds

salt to taste

juice and zest of 1 lemon

1 thumb sized piece of fresh ginger, grated

2 red peppers, chopped

300ml of water

1 tin of rinsed chickpeas

6-8 mushrooms, sliced

100g of cashew nuts

large bunch of fresh coriander, chopped

For the sambal

30g of desiccated coconut

1 clove of garlic

juice and zest of 1 lime

Method

Start by heating a teaspoon of coconut oil in a large saucepan. Add the halloumi cheese and fry for a few minutes. When ready, take the cheese out of the pan and set aside.

Add another teaspoon of coconut oil to the pan and fry the onion and garlic until lightly browned. Then add the red peppers, curry leaves, ginger and salt. Cook until the peppers are soft. This usually takes around 10 minutes. Next add the mustard and cumin seeds with the turmeric, lemon zest and juice. Stir and cook for a few minutes then pour in the water and cook for another 10 minutes.

Take the pan off the heat and use a stick blender to puree the mixture into a smooth curry paste.

Put the pan back on the heat and add the chickpeas, fried halloumi, mushrooms, cashew nuts and coriander. Save a pinch of the coriander for the sambal.

Leave the curry to cook while you make the sambal.

To make the sambal, put the coconut, garlic, lime juice and zest with the coriander into a blender and blitz for an even texture.

You can serve the curry with a little basmati rice with the sambal sprinkled on top as a garnish and as a side.

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