Curry-Keri Spaghetti
Jyoti's Tasty Tip:
My family likes spaghetti and I bet your family does too. The challenge is that the cook at home gets tired serving spaghetti with tomato sauce again and again. So, I came up with this idea to spice it up a bit. Why not add some Indian spices? And, unbelievably, it changes the whole taste. I do this all the time in our kitchen in the store, too. Where do you think I got the name, “Queen of Tweaks”? It doesn’t happen by chance.
Remember, it's all about the taste! Chef Jyoti
Yield: 4 - 6 servings (as a one dish meal), 6 - 8 with side dishes
Difficulty: easy to medium
Ingredients: 1 package Bionaturae organic (1 lb.) spaghetti, wheat or rice 2 tablespoons Spectrum Naturals organic canola oil 1 tablespoon Organic Valley organic unsalted butter (optional) 1 teaspoon Frontier cumin seeds 2 teaspoon Frontier curry powder ˝ organic green pepper, sliced thinly ˝ organic red pepper, sliced thinly 1 organic yellow squash, trimmed, cut into half and sliced thinly 1 bunch organic broccoli, cut into flowerettes with stem peeled and sliced 2 cups Mom’s Special Marinara Pasta Sauce or home made tomato sauce 1 cup filtered water 2 tablespoons Organic Valley organic cream cheese Sea salt and Frontier organic black pepper, to taste ˝ bunch organic cilantro, chopped (optional) |
Directions:
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