Blend the pepper base

• Blend the tomatoes, red bell pepper and half of the onion into a smooth mixture.

Fry the tomato base

• Heat the vegetable oil in a frying pan and soften the remaining chopped onion.
• Add the tomato paste and fry for a couple of minutes.
• Pour in the blended pepper mixture and fry until the raw taste is gone and the sauce thickens.

Season the sauce

• Stir in the curry powder, dried thyme, bay leaf, salt and black pepper.
• Pour in the chicken stock and bring to a simmer.

Cook the spaghetti

• Break the spaghetti into the simmering sauce and stir so it is well coated.
• Cover and cook until the pasta is tender and has absorbed the sauce, stirring occasionally.

Serve

• Fluff the spaghetti with a spoon and serve hot.