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.