Spaghetti Squash with Curry, Coconut Yoghurt & Coriander Oil

From the Field Kitchen

1 Hour

Serves 2

What you'll need…

  • 1 Spaghetti squash
  • 2 Onions
  • 1 Tin chopped tomatoes
  • 1 Teaspoon cumin seeds
  • 2 Teaspoons curry powder
  • 1 Teaspoon turmeric
  • 3 Cloves garlic
  • 50g Grated ginger
  • Coconut yoghurt
  • Fresh chilli for garnish
  • 1 bunch coriander
  • Zest of 2 limes
  • Olive oil
IMG 4111 2 min

The method


Pre-heat your oven to 180°C. Chop your spaghetti squash in half & scoop out the seeds. Place onto a baking tray & roast for 20-30 minutes or until soft.


In the meantime, make your curry sauce. Start by dicing the onions and grate the garlic. Heat a glug of oil in a pan and add the onions, fry for 1-2 minutes and then add in the garlic and ginger followed by the spices.


Fry on a medium heat until the onions have softened & the spices are fragrant. Add in the tin of tomatoes and allow to simmer on a low heat. Season to your liking.


Next make your coriander oil. Finely chop a bunch of coriander, combine with a good amount of olive oil and add in the zest of 2 limes.


Once the curry sauce has reduced, blend with a stick blender until smooth.


Remove the spaghetti squash from the oven & top with the curry sauce, then drizzle with coconut yoghurt & the coriander oil. Garnish with fresh chillis if you like. Enjoy!

Recipe from Mark Price, Groobarbs Field Kitchen

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