What are the main ingredients in COCONUT CASHEW BALTI?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of COCONUT CASHEW BALTI?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare COCONUT CASHEW BALTI?

CARAMEL-COLOURED CASHEWS: Place a large pot that has a lid over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle. BALTI CURRY TIME: Keep the pot over the heat and add a drizzle of oil. When hot, fry the carrot half-moons for 4-5 minutes until slightly softened, shifting occasionally. Add the grated ginger, three-quarters of the sliced spring onion, and the Balti curry paste to taste. Fry for another minute until fragrant, shifting constantly. Add in the coconut cream, the stock, and 100ml of water. Stir to combine the curry paste with the liquid and bring to the boil. Then, lower the heat and pop on the lid. Allow to simmer for 8-12 minutes until slightly reduced, stirring occasionally. COOK THE NOODLES: Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking. SPINACH IT UP!: Once the sauce has reduced, stir through the shredded spinach. Replace the lid and cook for 2-3 minutes until wilted. On completion, season to taste and remove from the heat. DISH UP & DEVOUR: Spoon some silky vermicelli noodles into a bowl. Drench in the Balti coconut curry and drizzle over the nutty soy dressing. Garnish with the remaining chopped coriander and sliced spring onion, and serve with a lime wedge on the side. Tuck in, Chef! NUTTY SOY DRESSING: Boil the kettle for step 4. Place the chopped cashews, the soy sauce, and three-quarters of the chopped coriander in a bowl. Squeeze in some lime juice to taste and whisk together. Add a sweetener of choice to taste and set aside for serving.

What should be prepared from my kitchen to make COCONUT CASHEW BALTI?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

COCONUT CASHEW BALTI

Rich Balti flavours swirl in a coconut cream curry with carrot, shredded spinach, and ginger, flowing over mung bean vermicelli noodles. With a squeeze of fresh lime and a final flourish of nutty, umami dressing.

COCONUT CASHEW BALTI

with spinach, vermicelli noodles & a nutty soy dressing

Hands on Time: 20 - 40 minutes

Overall Time: 30 - 50 minutes

Ingredients:

Carrot
Cashew Nuts
Coconut Cream
Fresh Coriander
Fresh Ginger
Lime
Soy Sauce
Soya Sauce Low Sodium
Spice and All Things Nice Balti Curry Paste
Spinach
Spring Onion
Vegetable Stock
Vermicelli Noodles

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

CARAMEL-COLOURED CASHEWS
Place a pot that has a lid over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
BALTI CURRY TIME
Keep the pot over the heat and add a drizzle of oil. When hot, fry the carrot half-moons for 3-4 minutes until slightly softened, shifting occasionally. Add the grated ginger, three-quarters of the sliced spring onion, and the Balti curry paste to taste. Fry for another minute until fragrant, shifting constantly. Add in the coconut cream, the stock, and 65ml of water. Stir to combine the curry paste with the liquid and bring to the boil. Then, lower the heat and pop on the lid. Allow to simmer for 6-10 minutes until slightly reduced, stirring occasionally.
NUTTY SOY DRESSING
Boil the kettle for step 4. Place the chopped cashews, the soy sauce, and three-quarters of the chopped coriander in a bowl. Squeeze in some lime juice to taste and whisk together. Add a sweetener of choice to taste and set aside for serving.
COOK THE NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking.
SPINACH IT UP!
Once the sauce has reduced, stir through the shredded spinach. Replace the lid and cook for 2-3 minutes until wilted. On completion, season to taste and remove from the heat.
DISH UP & DEVOUR
Spoon some silky vermicelli noodles into a bowl. Drench in the Balti coconut curry and drizzle over the nutty soy dressing. Garnish with the remaining chopped coriander and sliced spring onion, and serve with a lime wedge on the side. Tuck in, Chef!

Cashew Nuts - 10g
Carrot - 120g
Fresh Ginger - 10g
Spring Onion - 1
Spice and All Things Nice Balti Curry Paste - 10ml
Coconut Cream - 100ml
Vegetable Stock - 5ml
Fresh Coriander - 4g
Soy Sauce - 7.5ml
Lime - 1
Vermicelli Noodles - 1 cake
Spinach - 100g

Download the Recipe

Serves 2

CARAMEL-COLOURED CASHEWS
Place a large pot that has a lid over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
BALTI CURRY TIME
Keep the pot over the heat and add a drizzle of oil. When hot, fry the carrot half-moons for 4-5 minutes until slightly softened, shifting occasionally. Add the grated ginger, three-quarters of the sliced spring onion, and the Balti curry paste to taste. Fry for another minute until fragrant, shifting constantly. Add in the coconut cream, the stock, and 100ml of water. Stir to combine the curry paste with the liquid and bring to the boil. Then, lower the heat and pop on the lid. Allow to simmer for 8-12 minutes until slightly reduced, stirring occasionally.
NUTTY SOY DRESSING
Boil the kettle for step 4. Place the chopped cashews, the soy sauce, and three-quarters of the chopped coriander in a bowl. Squeeze in some lime juice to taste and whisk together. Add a sweetener of choice to taste and set aside for serving.
COOK THE NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking.
SPINACH IT UP!
Once the sauce has reduced, stir through the shredded spinach. Replace the lid and cook for 2-3 minutes until wilted. On completion, season to taste and remove from the heat.
DISH UP & DEVOUR
Spoon some silky vermicelli noodles into a bowl. Drench in the Balti coconut curry and drizzle over the nutty soy dressing. Garnish with the remaining chopped coriander and sliced spring onion, and serve with a lime wedge on the side. Tuck in, Chef!

Cashew Nuts - 20g
Carrot - 240g
Fresh Ginger - 20g
Spring Onion - 2
Spice and All Things Nice Balti Curry Paste - 20ml
Coconut Cream - 200ml
Vegetable Stock - 10ml
Fresh Coriander - 8g
Soya Sauce Low Sodium - 1
Lime - 1
Vermicelli Noodles - 2 cakes
Spinach - 200g

Download the Recipe

Serves 3

CARAMEL-COLOURED CASHEWS
Place a large pot that has a lid over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
BALTI CURRY TIME
Keep the pot over the heat and add a drizzle of oil. When hot, fry the carrot half-moons for 4-5 minutes until slightly softened, shifting occasionally. Add the grated ginger, three-quarters of the sliced spring onion, and the Balti curry paste to taste. Fry for another minute until fragrant, shifting constantly. Add in the coconut cream, the stock, and 100ml of water. Stir to combine the curry paste with the liquid and bring to the boil. Then, lower the heat and pop on the lid. Allow to simmer for 8-12 minutes until slightly reduced, stirring occasionally.
NUTTY SOY DRESSING
Boil the kettle for step 4. Place the chopped cashews, the soy sauce, and three-quarters of the chopped coriander in a bowl. Squeeze in some lime juice to taste and whisk together. Add a sweetener of choice to taste and set aside for serving.
COOK THE NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking.
SPINACH IT UP!
Once the sauce has reduced, stir through the shredded spinach. Replace the lid and cook for 2-3 minutes until wilted. On completion, season to taste and remove from the heat.
DISH UP & DEVOUR
Spoon some silky vermicelli noodles into a bowl. Drench in the Balti coconut curry and drizzle over the nutty soy dressing. Garnish with the remaining chopped coriander and sliced spring onion, and serve with a lime wedge on the side. Tuck in, Chef!

Cashew Nuts - 20g
Carrot - 240g
Fresh Ginger - 20g
Spring Onion - 2
Spice and All Things Nice Balti Curry Paste - 20ml
Coconut Cream - 200ml
Vegetable Stock - 10ml
Fresh Coriander - 8g
Soya Sauce Low Sodium - 1
Lime - 1
Vermicelli Noodles - 2 cakes
Spinach - 200g

Download the Recipe

Serves 4

CARAMEL-COLOURED CASHEWS
Place a large pot that has a lid over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
BALTI CURRY TIME
Keep the pot over the heat and add a drizzle of oil. When hot, fry the carrot half-moons for 5-6 minutes until slightly softened, shifting occasionally. Add the grated ginger, three-quarters of the sliced spring onion, and the Balti curry paste to taste. Fry for another minute until fragrant, shifting constantly. Add in the coconut cream, the stock, and 150ml of water. Stir to combine the curry paste with the liquid and bring to the boil. Then, lower the heat and pop on the lid. Allow to simmer for 10-15 minutes until slightly reduced, stirring occasionally.
NUTTY SOY DRESSING
Boil a full kettle for step 4. Place the chopped cashews, the soy sauce, and three-quarters of the chopped coriander in a bowl. Squeeze in some lime juice to taste and whisk together. Add a sweetener of choice to taste and set aside for serving.
COOK THE NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking.
SPINACH IT UP!
Once the sauce has reduced, stir through the shredded spinach. Replace the lid, and cook for 3-4 minutes until wilted. On completion, season to taste and remove from the heat.
DISH UP & DEVOUR
Spoon some silky vermicelli noodles into a bowl. Drench in the Balti coconut curry and drizzle over the nutty soy dressing. Garnish with the remaining chopped coriander and sliced spring onion, and serve with a lime wedge on the side. Tuck in, Chef!