Indian-style 'butter' haloumi and broccoli

 

Indian-style 'butter' haloumi and broccoli

Ingredients (11)

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.