When I was little I loved fried left-over spaghetti with cheese and curry ketchup… in hindsight rather gross and, in defense of my parents, not typical of their eating habits. Be that as it may, I still have ‘a thing’ for savory-sweet curry tomato sauces… so yesterday I came up with this recipe and it sure hit the spot:
first, spiralize 2 medium sized zucchinis
I use the spirooli which I prefer over the saladacco. The latter makes finer noodles, so if you’re more into angelhair pasta this might be the spiralizer for you. While I don’t care so much either way about how thick the spaghetti are, I find the spirooli easier to work with.
- 7 sun-dried tomatoes
- 1 fresh tomato
- 1/4 red bell pepper
- 1/2 tsp Celtic sea salt
- 3/4 Tbs apple cider vinegar
- 1 Tbs olive oil, optional
- 1-2 tsp curry powder of choice (we like mild)
- 1/2 c water (or more… see how you like the consistency)
- 4 dates
until smooth. Then pour over zucchini spaghetti. Makes enough for 2 adults.