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How to make Indian style 'butter' haloumi and broccoli

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 400g broccoli, trimmed, cut into small florets
  • 3 cardamom pods, crushed
  • 1/2 cinnamon stick
  • 80g (1/3 cup) tikka masala curry paste
  • 160ml (2/3 cup) tomato passata
  • 250g haloumi, cut into large squares
  • 80g (1/3 cup) creme fraiche, plus extra to serve
  • Mint sprigs, to serve (optional)
  • Coriander, to serve (optional)
  • 25g (1/4 cup) flaked almonds, toasted, to serve
  • Steamed rice, to serve

Method

  • Step 1 Heat a wok over high heat. Spray with oil. Add the broccoli and stir-fry for 2 minutes. Add 60ml (1/4 cup) water and stir-fry for 5 minutes or until the water has evaporated and the broccoli is tender crisp. Transfer to a bowl.
  • Step 2 Add the cardamom and cinnamon to the wok. Stir-fry for 1 minute or until aromatic. Add the curry paste. Stir-fry for 1 minute or until aromatic. Add the passata and 80ml (1⁄3 cup) water. Simmer for 5 minutes or until reduced slightly.
  • Step 3 Meanwhile, heat a large non-stick frying pan over medium heat. Cook the haloumi for 1-2 minutes each side or until golden. Transfer to a plate.
  • Step 4 Add the creme fraiche and haloumi to the wok. Simmer, stirring, for 1 minute or until warmed through. Divid among serving bowls. Top with the extra creme fraiche, coriander and mint sprigs, and almonds. Serve with the steamed rice.