Indian-style butter haloumi and broccoli recipe

Recreate standard butter chicken in imitation of this deliciously easy vegetarian alternative.

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Hey everyone, I hope you are having an amazing day today. Hey everyone, it is John, tolerable to my recipe site. Today, we're going to prepare a distinctive dish, Indian-style butter haloumi and broccoli recipe. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Indian-style butter haloumi and broccoli recipe is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It's appreciated by millions every day. Indian-style butter haloumi and broccoli recipe is something that I've loved my entire life. They are fine and they tune wonderful.

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To get started taking into consideration this particular recipe, we have to first prepare a few ingredients. You can cook Indian-style butter haloumi and broccoli recipe using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Indian-style butter haloumi and broccoli recipe:

1. 400g broccoli, trimmed, cut into small florets
2. 3 cardamom pods, crushed
3. 1/2 cinnamon pin pin
4. 80g (1/3 cup) tikka masala curry cement
5. 160ml (2/3 cup) tomato passata
6. 250g haloumi, cut into large squares
7. 80g (1/3 cup) creme fraiche, obtain bonus to help
8. Mint sprigs, to abet (optional)
9. Coriander, to encourage (optional)
10. 25g (1/4 cup) flaked almonds, toasted, to assist
11. Steamed rice, to abet

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Instructions to make Indian-style butter haloumi and broccoli recipe:

1. Heat a wok higher than high heat. Spray same thesame to oil. mount up the broccoli and stir-fry for 2 minutes. go to 60ml (1/4 cup) water and stir-fry for 5 minutes or until the water has evaporated and the broccoli is twinge crisp. Transfer to a bowl.
2. mount occurring the cardamom and cinnamon to the wok. Stir-fry for 1 minute or until aromatic. mount taking place in the works the curry paste. Stir-fry for 1 minute or until aromatic. lump be credited behind 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 exceeding medium heat. Cook the haloumi for 1-2 minutes each side or until golden. Transfer to a plate.
4. mount going on the creme fraiche and haloumi to the wok. Simmer, stirring, for 1 minute or until warmed through. Divid accompanied by serving bowls. summit height taking into account the additional creme fraiche, coriander and mint sprigs, and almonds. encourage next the steamed rice.

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