Fragrant, creamy and packed with flavour, this Halloumi Coconut Curry is a vibrant dish that’s both comforting and satisfying. Cooked using your Nuovva stainless steel pan, the halloumi develops a beautiful golden crust while the rich coconut curry sauce gently simmers with aromatic spices.
Finished with tender broccoli and crunchy cashews, this creamy curry is perfect served over fluffy rice for an easy midweek dinner that feels both wholesome and indulgent.
Ingredients:
- 250g halloumi
- 400g coconut milk
- 20g cashew nuts
- 500g passata
- 1 onion
- 2 garlic cloves
- 1 tbsp curry paste (or according to taste)
- 1 tsp turmeric
- 1 tsp dried coriander
- 1 broccoli floret
- Oil for frying
- Rice, to serve
Tools You Will Need:
Directions:
Step 1) Using your Nuovva® small stainless steel frying pan, cut the halloumi into cubes and fry until golden on all sides. Remove from the pan and set aside.
Step 2) In a food processor, blend the cashew nuts, coconut milk and passata until smooth.
Step 3) In a casserole pot or stock pot, add a little oil and fry the chopped onion and garlic. After a few minutes add the curry paste, turmeric and dried coriander.
Step 4) Pour the blended cashew and coconut mixture into the pot with the onions and spices and stir well.
Step 5) Cut the broccoli into bite-size pieces and add to the curry sauce. Stir, place a lid on the pan and leave to cook for around 10 minutes until the broccoli is tender.
Step 6) Add the cooked halloumi to the pan and cook for a further 5 minutes.
Step 7) Serve hot over rice and enjoy.
TIP: Use the whole broccoli including the stalk - it adds extra texture and flavour to the curry.
Your Stainless Steel Care Guide
Keep your stainless steel in perfect condition with our full cleaning, seasoning and cooking guide.
Tip Box - Why Nuovva® Stainless Steel Cookware Works Best
Stainless steel cookware distributes heat evenly and holds temperature well, allowing spices to bloom gently while the sauce simmers smoothly. This helps develop deeper flavour in the curry while keeping the halloumi perfectly golden and tender.
