Vegetable Macaroni
A delicious, healthy, colorful fusion of Italian and Indian cuisine.
Servings Prep Time
4servings 30minutes
Cook Time
20minutes
Servings Prep Time
4servings 30minutes
Cook Time
20minutes
Ingredients
  • 250gm macaroni
  • 170gm carrots
  • 250gm cabbage(here, I’ve used red cabbage)
  • 30gm green beans(or cowpea beans)
  • 100gm onionpeeled
  • 100gm potatopeeled
  • 100gm cherry tomatoes(if not available, use chopped tomatoes)
  • 1sprig curry leaves
  • 10gm sambar powder
  • 1gm turmeric powder
  • 25ml coconut oil
  • 15ml lemon juice(or 10 gm dry mango powder)
  • 20gm salt
  • 1plant cilantro(or coriander) (optional)
  • 1500ml water
Instructions
To prepare:
  1. Pour the water into a deep pan and set on high heat. Tip in half the salt (10 gm).
  2. As soon as it comes to a boil, tip in the macaroni and the turmeric powder.
  3. Once it starts to boil again, lower the heat and cover partially with a lid. Stir occasionally.
  4. 7 minutes later, the macaroni should have cooked completely. Switch off the heat and drain.
  5. Pour in some cold water to immerse the macaroni. Drain again. This will keep the macaroni from sticking together. Set aside.
  6. Chop the carrot, the cabbage, the beans and the potato together into small bits and set aside.
  7. Chop the onion to fine bits and keep aside separately.
To cook:
  1. Set a large non-stick pan or wok on high heat. Tip in the coconut oil and the chopped onion.
  2. Stir continuously for 2 1/2 minutes, by which time, the onion turns a golden brown in color.
  3. Put in the chopped cabbage, carrot, beans and potatoes. Pull the curry leaves off their sprig and throw them in. Tip in the remaining salt (10 gm) and stir well.
  4. As soon as the vegetables are hot, lower the heat and cover with a lid. Let it cook slowly for 5 minutes. Take care to stir occasionally.
  5. Now tip in the little cherry tomatoes followed by the sambar powder. Stir well and chuck in the cooked macaroni.
  6. Stir thoroughly and cover with the lid. Let cook for 4 minutes, while taking care to stir occasionally.
  7. Now squeeze in the lemon juice (or tip in the dry mango powder), stir and switch off the heat.
  8. Garnish with cilantro/coriander leaves (optional). Serve hot. Enjoy!