So, I tried my hand at Indian food last night and was pleasantly surprised. I picked a couple mild recipes (my stomach can’t handle anything too spicy) and they turned out a treat! Spaghetti squash and zoodles are on heavy dinner rotation right now so I thought it would be fun to try a curried spaghetti squash. And for a side dish I decided on saag aloo, you can never go wrong with any potato side dish (said the Irish girl).
Curried Spaghetti Squash Method:
Preheat oven to 375. Cut spaghetti squash in half, drizzle with olive oil, and place cut side down on a parchment paper lined cookie sheet. Bake for 45 minutes. Remove from oven and let cool while preparing sauce. In a small skillet, heat 1 tablespoon of olive oil. Add 2 teaspoons freshly grated ginger, and 2 teaspoon garam masala. Once fragrant, add in 2 tablespoons of lemon juice and 4 teaspoons of honey (or agave for vegan version). Using a fork, scoop out the strands from the spaghetti squash and put them into a large bowl. Toss the strands with the sauce and stir in 1/2 cup chopped cilantro.
Saag Aloo Method:
Cut 2 large potatoes into small cubes. Boil the potato cubes approximately 10 mintues until tender. Drain and set them aside. In a large skillet, add 1 tablespoon of butter (or butter substitute for vegan version). Once the butter starts to melt, add 1/2 teaspoon of cumin, 1/2 cup chopped onion, 1 clove chopped garlic, and 1 teaspoon freshly grated ginger. Once they start to brown a bit, add the boiled potato cubes with 1 teaspoon turmeric and 1 teaspoon of garam masala. You may need to add a bit of water back in to the skillet to moisten the mixture. Add in one bag of fresh spinach and stir until the spinach wilts and potatoes start to crumble.