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Garam Masala Sauce with Zucchini Noodles

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By Stanka Vukelić

Garam Masala Sauce

 Photo: Stanka Vukelić

Raw food recipe: Garam Masala Sauce with Zucchini Noodles

Garam masala is the heart of most Indian dishes. It’s a blend of ground spices: black and white peppercorns, cloves, cinnamon, black and white cumin seeds, and black, brown, and green cardamom pods. To get the best out of the spice, I like to use it in dishes which include tomatoes.

This recipe is for those who are always too busy doing other things – it will take you no more than 10-15 minutes to make it!

The spaghetti is made out of zucchini, but you can use also squash or carrot. There are quite a few ways you can turn zucchini into noodles. Some people use julienne peelers. You can also use an ordinary potato peeler.

The most popular tool with which to make vegetable noodles is a Vegetable Spiralizer (special spiral vegetable cutter). I’ve been using my mandolin. If using a mandolin, use the thickest blade setting possible. Pass the zucchini over the blade lengthwise to produce long slices (this time shorter than usual).


Preparing Garam Masala Sauce with Zucchini Noodles

Preparation time: 10 – 15 min.


Ingredients for 2 people:


For spaghetti:

4 medium-sized zucchinis (approx. 25 oz/700g)


For sauce:

10-18 oz (300-500 g) of tomatoes

3 small red peppers

3 medium garlic cloves (or as you like)

6 – 8 dried dates

1 ½ teaspoon of garam masala

1 1/2 teaspoons of fresh basil

pinch of cayenne pepper

1/2 teaspoon of Himalayan salt or other salt


Methods/steps –

1. Slice zucchini with a mandolin, use the thickest blade setting possible.

2. Chop tomatoes, red peppers and dried dates into smaller pieces.

3. Put all other ingredients into a blender.

4. Process until well combined and creamy.

5. In a bowl, mix the zucchini and processed sauce together.

6. Yummy…….


Extra Info On Raw Tomato –

1. low-calorie vegetable containing just 18 calories per 3.5 oz (100g)

2. excellent source of antioxidants, dietary fiber, minerals, and vitamins

3. antioxidants present in tomatoes are scientifically found to be protective of cancers, including colon, prostate, breast, endometrial, lung, and pancreatic tumors

4. zea-xanthin compound present abundantly in tomatoes helps protect eyes from age-related macular disease

5. contains very good levels of vitamin A

6. also good source of antioxidant vitamin-C (provides 21% of recommended daily levels per 3.5 oz (100g)

7. contains moderate levels of vital B-complex vitamins such as folates, thiamin, niacin, riboflavin as well some essential minerals like iron, calcium, manganese and other trace elements


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