For my birthday last year, Yasemin got me one of those vegetable spiralizers. I decided to experiment with it, and also with coconut oil, which is a new cooking ingredient for me. After quickly turning the zucchini into “spaghetti,” I threw some coconut oil into the pan and heated up some cumin seeds and fennel seeds. (Plot twist: I grabbed the wrong spice for the photo op below… I should have grabbed the fennel!)
Once the seeds started to pop, I added in the zucchini and let it cook for a bit, adding in the Madras Curry Powder when the zucchini was starting to look cooked.