Cashew nut balls and spaghetti and an assortment of vegetables

I love devising my own recipes using ingredients that are in my fridge.  In its original form this would have been some sort of stir fry type thing.  I am a fusion cook :-D .  I decided to use both the fresh veg and some frozen veg and used up the last of the thai green curry paste that I  had in my fridge for ages.

2 teaspoons sunflower oil

8-10  cashew nut balls and/ soya prawns

1 medium onion, sliced

2 baby marrows, sliced fairly thin

1 radish, sliced

1 stalk celery, diced

1 chilli, sliced

1 medium tomato, diced  

250 grams of frozen mixed veg (I used an Asian stir fry which consisted of carrots- julienned, cut  baby corn,  sugar snap peas,  sliced red peppers and bean sprouts)

1 clove garlic, crushed

1 teaspoon hot sauce

1 teaspoon mixed herbs

1 teaspoon pepper

½ teaspoon hing

25 g of thai green curry paste

Salt to taste

1 cup boiled spaghetti

 

Fry the cashew balls in a non-stick frying pan using 1 teaspoon of oil and leave aside. 

Fry the onion in one teaspoon oil until the onions have browned.  Add the baby marrows, garlic, radish, celery, chilli, and tomato and cook for about 5-7 minutes.  Add the frozen veg, and cook for 10- 15 minutes and then add the cashew balls/soya prawns, hot sauce, mixed herbs, pepper, hing and salt.  Stir in and cook for 2 minutes .  Add the spaghetti and thai green curry paste and cook for a further 5 minutes.

While preparing the vegetables, boil the spaghetti in a big pot of fast boiling water in which you have added a big handful of salt and a tablespoon of oil.

Next time I will try this with Chinese noodles and substitute the thai green curry paste with  soy sauce.