eCook Meal
COCONUT CASHEW BALTI
with spinach, vermicelli noodles & a nutty soy dressing
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R133.52
for 4 servings · R33.38 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Lime needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Spring Onion needs 3Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Spinach needs 400 gWhole Spinach 350 g 350 g at R19.99 · 1.14× packR22.85
Not in the Woolies basket — source these elsewhere:
- Spice and All Things Nice Balti Curry Paste
- Soya Sauce Low Sodium
- Vermicelli Noodles - 4 cakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for COCONUT CASHEW BALTI?
The preparation time for COCONUT CASHEW BALTI with spinach, vermicelli noodles & a nutty soy dressing is between 20 and 40 minutes.
What is the total time required to make COCONUT CASHEW BALTI with spinach, vermicelli noodles & a nutty soy dressing?
The total time required to make COCONUT CASHEW BALTI with spinach, vermicelli noodles & a nutty soy dressing is between 30 and 50 minutes.
How many servings does COCONUT CASHEW BALTI provide?
4 servings
What are the main ingredients in COCONUT CASHEW BALTI?
Carrot, Cashew Nut, Coconut Cream, Fresh Coriander, Ginger, Lime, Soy Sauce, Soya Sauce Low Sodium, Spice and All Things Nice Balti Curry Paste, Spinach, Spring Onion, Vegetable Stock, Vermicelli Noodles
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?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make COCONUT CASHEW BALTI?
Carrot, Cashew Nut, Coconut Cream, Fresh Coriander, Ginger, Lime, Soy Sauce, Soya Sauce Low Sodium, Spice and All Things Nice Balti Curry Paste, Spinach, Spring Onion, Vegetable Stock, Vermicelli Noodles
How many calories does COCONUT CASHEW BALTI have?
calories
How much fat content does COCONUT CASHEW BALTI have?
grams