Indian Style Veggie Spaghetti
Ingredients
- 2 tablespoons coconut oil
- 4 cloves garlic minced
- ½ piece ginger minced
- 1 large onion chopped
- ½ teaspoon red chili powder
- 1 green bell pepper sliced lengthwise
- 2 carrots sliced lengthwise
- 6 bean sprouts no salt, sliced lengthwise
- 2 tablespoons soy sauce
- 1 16 oz. spaghetti
- salt and pepper to taste
- small handful fresh parsley for garnish
Instructions
- Cook noodles according to package instructions. Meanwhile, heat oil in a large-bottom skillet over medium heat. Add garlic and ginger. Sauté for a minute until fragrant.
- Now add the chopped onion, cook until the onions are translucent. Then add the chili powder, season with salt and pepper, stir for a couple of minutes and until the raw aroma goes.
- Add in the bell pepper, sliced carrots, and beans. Cover and cook until the veggies are soft and tender. Add water if required.
- When the veggies are done with cooking add the cooked spaghetti. Mix well to combine the flavors at the maximum. Add the soy sauce and stir for another couple of minutes so that soy has reached the entire recipe.
- Remove from heat and transfer into a serving dish, top with some freshly chopped parsley. Enjoy as your flavorful dinner.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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