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08 January 2013,02:06 by

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This quick and versatile stir-fry will accommodate most other combinations of vegetables. You do not have to use the selection suggested here.
Serves :

Preparation Method :

  • Cut the carrots, peppers and courgettes into matchsticks, halve the beans and chop the spring onions. Set aside.
  • Heat the oil in a karahi, wok, or heavy pan, fry the curry leaves, cumin seeds, and dried red chillies for about 1 minute.
  • Add the vegetables and nuts, and stir them around gently.
  • Add the salt and lemon juice. Continue to stir and cook for about 3 - 5 minutes.
  • Transfer the vegetables to a serving dish, garnish with fresh mint leaves, and serve immediately.


  • 2 medium carrots
  • 1 medium red (bell) pepper, seeded
  • 1 medium green (bell) pepper, seeded
  • 2 courgettes (zucchini)
  • 125 grams green beans
  • 1 medium bunch spring onions (scallions)
  • 1 tablespoon Cooking oil
  • 4-6 curry leaves
  • ½ teaspoon cumin seeds
  • 4 dried red chillies
  • 10-12 cashew nuts
  • 1 teaspoon salt
  • 2 tablespoons lemon juice
  • Fresh mint leaves, to garnish

1 comment for “Balti Stir-fried Vegetables with Cashew Nuts (1)”

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