Indian Style Butter Haloumi Broccoli Recipe

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

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.
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.
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.
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.