Joe Wicks' halloumi and cashew curry recipe

Joe Wicks' halloumi and cashew curry is the ultimate meat-free dinner and it only takes 10 minutes to cook. 

Quicker, cheaper and tastier than a lot of delivery options, this dinner for two takes just 20 minutes to get on the table. Joe says: “I love a bit of fusion, and this is fusion at its best. Salty halloumi tastes amazing in this curry with brown rice and toasted cashews. Yum!"

Ingredients

• 25g cashew nuts
• ½ tsp ground turmeric
• 300g steamed brown basmati rice
• 200g halloumi cheese
• 125g cherry tomatoes
• 5g coriander
• 25g solid coconut cream
• 1 tbsp garam masala
• 32g tomato paste

Method

1. Before you begin...Get all your ingredients and equipment ready. Skim through these steps so you know what’s to come.
2. Now, let's get started! Boil half a kettle. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat. Cut the halloumi into bite-sized pieces. Once hot, add the chopped halloumi to the pan and cook for 1 min or until starting to brown.
3. Meanwhile, heat a separate pan over a medium-low heat. Once hot, add the cashew nuts and cook for 4-5 min or until toasted all over and then set aside for garnish.
4. Once the halloumi is starting to brown, add the garam masala and turmeric and cook for 1 min further or until fragrant.
5. Meanwhile, chop the cherry tomatoes in half, then add them to the pan and cook for 1-2 min further. Whilst the tomatoes are cooking, remove the coconut cream from the sachet and chop it roughly. Dissolve the chopped coconut cream and tomato paste in 200ml boiled water and season with a pinch of salt – this is your coconut stock.
6. Increase the heat to high, add the coconut stock to the pan and cook for 2-3 min further or until thickened to a curry-like consistency - this is your halloumi curry.
7. Whilst the curry is cooking, squeeze the pouch of steamed brown basmati rice to separate the grains. Tear the top corner of the pouch (just a little!) and microwave for 2 min or until piping hot. Chop the coriander roughly, including the stalks.
8. Serve the halloumi curry with the steamed brown basmati rice to the side. Garnish with the toasted cashew nuts and chopped coriander. Enjoy!

Top tips for making Joe Wicks' halloumi and cashew curry

Keep a close eye on your cashew nuts when you’re toasting them, they can very quickly go from perfect to burnt! Next time you have the oven on, consider roasting some cashews in bulk so you have them to hand for any recipe that calls for toasted cashews.

Jessica Ransom

“If you’ve doubled the ingredients and are cooking this recipe for four, you can microwave two packets of rice at the same time but add an extra couple minutes to the timer to ensure they are both piping hot.”

Gousto was ranked one of our best recipe boxes 2023. This recipe is part of the Joe Wicks’ x Gousto range. If you’ve never used a meal plan box before, read our guide on how Gousto recipe boxes work

Gousto Recipe Boxes - View at Gousto

Gousto recipes are great for beginner cooks but they are also good for anyone who has fallen out of love with dinner time. Each week you can browse more than 60 recipes and have the ingredients, already portioned out, delivered to your door. Meals start from as little as £2.49 a portion.

We have plenty more Lean in 15 recipes but if you have more time on your hands, try making Joe Wicks chickpea curry. This Joe Wicks Goan fish curry is another tasty option but if you’re craving a treat meal, try Wagamama's katsu curry recipe.