Curry Broth & Black Bean Spaghetti

Recipe by @Bettinas Kitchen


  • 200g Explore Cuisine Organic Black Bean Spaghetti, cooked as per pack instructions
  • handful of bok choi, washed and stems roughly chopped
  • handful of sesame seeds
  • ¼ red chilli, finely sliced
  • handful fresh coriander
  • squeeze of lime to serve

For the Curry Broth:

  • 20ml olive oil
  • 1 shallot, chopped
  • ½ red chilli
  • 30g cashews
  • 1 tsp coriander seeds
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp sweet paprika
  • 400ml plant cream or coconut cream


  1. Add all base ingredients plus olive oil (except the coconut cream and cashews) into a small pan and fry on a medium heat for approx 1-2 mins.  Set aside to cool, then add to a blender with cashews & coconut cream and blitz until smooth.
  2. While the Explore Cuisine Black Bean Spaghetti is cooking, just before it is almost ready, pop the bok choi into the top of the pan to steam/blanch for approx 15 seconds in the boiling water, then drain the spaghetti & Bok Choy together.
  3. To serve, add the curry broth to the base of each bowl, then add the spaghetti and Bok Choy on top, then sprinkle with some fresh chili, sesame seeds & coriander.  Squeeze some fresh lime juice over the dish and enjoy!
Curry Broth & Black Bean Spaghetti

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