Author Archives: Hana

Cashew nut curry with halloumi and broccoli (vegetarian)

I always felt like a right hypocrite when I tried to make Marek to eat broccoli,telling him eat up, it’s yummy,  because I’m not a big fan of this super healthy vegetable myself, neither is Tomas. I keep looking for recipes that could turn us into broccoli lovers because I don’t want us to miss on health benefits provided by broccoli, but nothing really worked for me until I found this curry recipe. I’m massive curry fan and curry is something I always enjoy no matter what kind of curry it is.

This particular dish contains  my ultimate love…halloumi cheese and ultimate hate…broccoli. I couldn’t wait to try this combination to see whether I like it or not. Well, seeing this recipe here I think you’ve already guessed… We loved it! It’s absolutely beautiful. What a great combination of flavours and textures. I’ve tested this dish on various friends and they all really liked it too. This certainly changed my view on broccoli, because it could be tasty it all depends on recipe and preparation.

And what’s so special about broccoli?? Broccoli contains strong anti-carcinogenic compounds and  is a very good detoxifier.  Thanks to expert antioxidants like beta-carotene and vitamin-C, as well as other helpers like vitamin B complex and vitamin E,broccoli makes your skin glowing and young.High in fiber and omega 3 fatty acids, important for heart and bone health, full of vitamins vital for maintaining  good immunity, broccoli is truly universal vegetable and shouldn’t be missing on our plate.


halloumi& broccoli curry
halloumi & broccoli curry


2 tbsp oil

halloumi cubed or sliced

400 g can of Coconut milk

115 g Cashew nuts

400 g chopped tomatoes

60 g Greek yogurt

1 onion diced

3 cloves of garlic crushed

1 thumb-sized piece of ginger grated

2 tbsp Curry Powder

2 tbsp Garam Masala

2 tsp Curry Paste

1/2 tsp Turmeric

1 tsp Cayenne Pepper

1 head of broccoli cut into florets and cooked or steamed

bunch of coriander chopped


Fry the halloumi until it’s brown on all sides.Set aside.Blend the cashew nuts with the can of Coconut milk and Chopped tomatoes until smooth. Add the yogurt and mix it well.

Heat the oil in a pan and  add the onion, garlic and ginger. Cook until softened, about 5 minutes. Add all the spices and the curry paste and cook until fragrant, a minute or so. Pour in the cashew nut mixture and bring to the boil. Add the halloumi and broccoli to the sauce and serve with rice, coriander and cashew nuts.Enjoy

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Giant baked beans (vegan)

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Avocado and tuna salad

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Spicy chicken Indian stew

I’ve found this recipe when I was “desperately” looking for a tasty equivalent of traditional chicken stew. I’ve got nothing against traditional versions but I always fancy a change to keep my cooking from becoming a boring routine. And I found this….Indian spicy stew….BINGO it made my mouth water straight away and that’s always a…Continue Reading


Oh boy it’s freezing outside…..well not literally but it feels like it is I guess I got used to that lovely mild weather a bit too much and 6 degrees feels like -20 my inner thermostat’s refusing to accept that winter’s arrived. Best time to cook something hot and colorfull. I came across this recipe a few years…Continue Reading


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