Evidently I’m still on a curry kick ☺️. I was craving pasta last night and wondered….what would happen if I made a fusion-style spaghetti sauce with classic Italian-inspired tomato sauce and Indian-inspired curry sauce. After all, one of our most popular posts to date, Curried Chickpea Potato Rice Burrito, was inspired by blending signature Mexican and Indian flavours so this hybrid sauce could work, right? It certainly did….
This recipe starts with roasting a medley of fresh tomatoes and garlic to release those delicious tomato juices and infuse garlic into the tomatoes setting the tone for an authentic Italian dish. By adding a few signature Indian ingredients, including coriander seeds, cilantro leaves, curry paste and coconut milk, your roasted tomato purée is elevated to an intoxicating blend of sweet heat. Served over a plate of spaghetti this sauce will have your family (or dinner guests) asking for more (and likely what’s in it, lol). I discovered this also makes a great stand-alone soup as well. You could serve with a side of naan bread or roti for a sublime pairing ☺️.
To capture the spaghetti sauce-inspired origin of this dish I was determined to find the right topping for this dish in lieu of parmesan cheese….I landed on a deliciously simple blend of crushed sea salt flakes and cumin. A dusting of this mixture adds a subtle but perfect finishing touch. I hope you enjoy trying this dish as much as I did developing this recipe!
- 1/Preheat oven to 400F
- 2/Cook spaghetti as directed
- 2 kg whole tomatoes (I used a medley of San Marzano, Campari, Cabernet & Grape tomatoes)
- 1 garlic bulb
- Olive oil
- Himalayan pink salt
- 1 onion, halved (75g)
- 2 Tbsp cilantro leaves (5g)
- 1 tsp coriander seeds
- 1 Tbsp curry paste (see Product Recommendations)
- Olive oil (10g)
- 1 cup coconut milk
- 1 Tbsp curry paste
- Pinch of Himalayan pink salt
- Ground cumin (optional)
- Sea salt flakes (optional)
- 1/On a parchment paper-lined baking tray, spread tomatoes evenly. Cut the top of the garlic bulb off and discard; gently divide the bulb into a few clusters and place 2-3 garlic cloves in different areas of the tray. Drizzle a generous amount of olive oil over the tomatoes and garlic. Top with a few pinches of Himalayan pink salt. Bake at 400F for 1 hr – 1 hr 30 minutes or until the tomatoes are well roasted and the tomatoes have released their juices.
- 2/ Once roasted, let the tomato-garlic mixture cool (at room temperature) for 15-20 minutes. Remove the garlic skins and/or any bits you don’t want to be in your sauce.
- 3/Add onion, cilantro leaves and coriander seeds to the Thermomix mixing bowl. Chop 5 sec/Speed 7. Using a spatula, scrape down the sides of the mixing bowl to collect the onion-cilantro-coriander mixture at the base of the bowl.
- 4/Add curry paste and olive oil to the TM bowl. Sauté 3 min/120C/Speed 1. Once again, scrape down the sides of the mixing bowl using a spatula.
- 5/Transfer the roasted tomato-garlic mixture into the TM bowl containing sautéed mixture. Blend 30 sec/Speed 6.
- 6/Add coconut milk, additional curry paste and pinch of salt to the TM bowl. Cook 5 min/100C/Speed 1 (Reverse).
- 7/Blend 30 sec/100C/Speed 6 (or until the sauce has the texture and consistency you desire). If you prefer a very smooth sauce I recommend repeating this step.
- 8/Spoon a generous amount of curried tomato sauce over plated spaghetti.
Optional: Using a mortar and pestle (or similar device), crush and grind the cumin powder and salt into a fine powder. Add a few pinches of this cumin-salt mixture over the curried tomato sauce for extra flavour!
Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.
*Village Farms sinfully sweet campari® tomatoes
*Patak’s Mild Curry Sauce
*Maldon® Sea Salt Flakes