Description

This spaghetti salad with curry is a real hit for any barbecue party or as a light lunch! The combination of al dente cooked spaghetti, crunchy peppers and fresh spring onions in a spicy curry-soy sauce is simply unbeatable. I especially like to make it in the summer because it tastes best cold and is super quick to prepare. The recipe is vegetarian and can be prepared well in advance. If you like it a little spicier, you can add a pinch of chili. An absolute must for all salad fans!

Ingredients (8 ingredients)

500 g Spaghetti

8 tbsp Soy sauce

8 tbsp Sugar

8 tbsp Oil

8 tbsp Lemon juice

3 tbsp Curry powder

1 bunch Spring onion(s)

3 piece Bell pepper(s)

Preparation (5 steps)

Cook spaghetti

Cook 500 g spaghetti in sufficient salted water according to the package instructions until al dente. Then drain in a sieve and rinse with cold water so that they do not stick together. Drain well.

Prepare sauce

Thermomix® Setting

20 sec/Speed 3

Put 8 tbsp soy sauce, 8 tbsp sugar, 8 tbsp oil, 8 tbsp lemon juice and 3 tbsp curry powder into the mixing bowl and stir for 20 sec/speed 3.

Prepare vegetables

Thermomix® Setting

10 sec/Speed 2 Linkslauf Reverse

Clean 3 peppers and 1 bunch of spring onions and cut into fine strips or rings. Add to the mixing bowl and stir in 10 sec/speed 2 reverse direction.

Mix in spaghetti

Thermomix® Setting

20 sec/Speed 2 Linkslauf Reverse

Add the cooked and drained spaghetti to the mixing bowl and carefully mix with the sauce for 20 sec/speed 2 reverse direction.

Let the salad steep

Transfer the spaghetti salad to a bowl and let it steep, covered, in the refrigerator for at least 30 minutes. Stir occasionally so that the flavors are well distributed.

Finished cooking? Great! 🎉

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About this recipe

This spaghetti salad with a curry note is a recipe that has become established in my kitchen over the years. I still remember well the first time I tried it at a summer party with friends. The combination of sweetness, acidity and exotic curry aroma immediately thrilled me. Since then, I have refined the recipe again and again and adapted it to my taste. The spaghetti form the basis of the salad. It is important that they are cooked "al dente", so they still have a slight bite. This way they retain their shape and do not become mushy when they come into contact with the sauce. The soy sauce provides a salty and spicy note, while the sugar adds a pleasant sweetness. The oil serves as a flavor carrier and ensures a creamy consistency of the sauce. The lemon juice brings a refreshing acidity into play, which harmonizes perfectly with the curry powder. The curry powder is the heart of the salad and gives it its characteristic taste. I like to use a mild curry blend, but if you like it spicier, you can also choose a spicier version or add some chili. The spring onions and peppers provide a crunchy texture and fresh aromas. The spring onions bring a slight spiciness, while the peppers with their sweetness and crunchy bite form a great contrast to the soft pasta. The preparation in the Thermomix® is very simple. First I cook the spaghetti normally in the pot. Meanwhile, I prepare the sauce in the mixing bowl. This is super fast and uncomplicated. The ingredients are simply placed in the mixing bowl and stirred briefly. Then I add the chopped vegetables and let them stir briefly. Here the reverse direction is important so that the vegetables are not chopped. Finally, the cooked spaghetti are added to the mixing bowl and gently mixed with the sauce. Again, I use the reverse direction to avoid damaging the spaghetti. The salad can be varied wonderfully. For a vegan version, you can use cane sugar or agave syrup instead of normal sugar. There are no limits to your imagination when it comes to vegetables. For example, you can add cucumber, tomatoes or carrots. If you like it a little more hearty, you can also mix fried chicken breast strips or tofu into the salad. The spaghetti salad tastes best when it has been well infused. I therefore always leave it in the refrigerator for at least 30 minutes, or even longer. I stir it occasionally so that the flavors are well distributed. It is ideal as a side dish for grilling, as a light lunch or as a snack in between. A fresh salad or a piece of bread goes well with it. The salad keeps well in the refrigerator for several days when tightly closed. So it is ideal to prepare it and take it with you. You can also freeze it well, but the consistency of the spaghetti may change slightly after thawing.