Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, September 27, 2006

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


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)


  1. Cook spaghetti according to package directions, drain and rinse, then drizzle with oil or butter. Set aside.

  2. In a large skillet heat oil and butter, let butter melt; lower heat and toss in cumin seeds and cumin powder. Stir continuously until cumin seeds start to jump, about a few seconds.
  3. Add green pepper, red pepper, yellow squash, and broccoli flowerettes and stems. Cover and stir occasionally. If it gets dry, add a little water. Cook until vegetables are soft but still firm, about 2 minutes
  4. Add tomato sauce, filtered water, and cream cheese; stir and season with sea salt and black pepper. Taste if seasoning is fine. Let it simmer for few minutes and add cooked spaghetti. Continue simmering until spaghetti is well heated up.
  5. Check seasonings and add chopped cilantro at the end. Serve as a one-dish meal. This dish can stand alone.

 Original Talley's recipe by Chef Jyoti Friedland

Copyright © 2006 Talley's Green Grocery