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Export 19 ingredients for grocery delivery
Step 1
Add the canned tomatoes, coconut cream, cashews and yoghurt to a blender. Blitz until smooth then set aside.
Step 2
Melt 1 tablespoon of the butter in a non-stick frying pan. Add halloumi and cook until brown on both sides. Set aside.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Serve the curry on freshly steamed rice with a garnish of fresh coriander and cashews.
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