Spaghetti Squash Curry With Peas

I was looking for a spaghetti squash curry and I couldn’t find  any except one. This recipe is an original done by me  and I concocted it myself. I hope everyone likes it and feel free to comment  about it. If you find it too spicy just play around with it so you will have a mild curry. Me however I love my food very spicy.

Ingredients: 1/2 cup water divided

1/4 cup olive oil divided

1 spaghetti squash

1 tomato

a pinch of turmeric, a pinch of hing, a pinch of red chili powder, a pinch of Himalayan pink salt, a pinch of cumin seeds.  You can use either lazzat or shan that is fine. You can find these in any  Indian and Pakistani store.

1 green chili it doesn’t matter as long as it is green, for a more milder curry if you want use a green bell pepper.

4 cloves of garlic

1 onion

1 tiny piece of ginger pealed and washed

1 generous pinch of cilantro

1 generous pinch of desiccated coconut

1 tsp tomato paste

1 pat of butter

1/4 cup of frozen peas

Method: Preheat the oven to 375ºF= 191ºC. Take the roasting pan and coat it with some of the olive oil.  Cut the spaghetti squash in half and take all of the seeds out. Put in oven for 30 minutes.  When time is up check and see if the squash is pulling away from the shell. Never mind the shell part it is very hard and inedible, if it is not soft enough to pull away from the shell then put it back in the oven and bake it for another 30 minutes.

The reason why the squash is baked first is because it makes it a lot easier  for the rest of the recipe.

Heat the rest of the olive oil  in the Dutch oven. Add cumin seeds. When it sputters add the hing. Cut onions in half moon slices and caramelize them.  This makes lots of curries taste yummy. Add  a pinch each of turmeric, red chili powder, green chili,  Himalayan pink salt.

Peal wash and chop garlic and ginger and put it in mortar in pestle for grinding or use a blender. Stir until fragrant. Add 1 pat of butter, Cut 1  tomato in small pieces and  cook until it disintegrates, adding a tiny bit of water along the way if it gets too dry to keep it from burning on low heat on the stove. After you have a nice curry  then add the spaghetti squash you scraped from the shells, add frozen peas, a generous pinch of cilantro, a generous pinch of desiccated coconut. Stir to mix , use  the last of the water to dissolve a tsp of tomato paste make sure there is none of  the tomato paste left then add it to the spaghetti squash that is cooking. Stir to mix  again to combine everything.  Cover and cook for 7 to 10 minutes or until done.

Serve with chapati.