Vegetable Macaroni (Vegan)

Whenever you think of cooking something for children, it is best if you can be a child at heart again, if only for a moment. The world of a child is magical –  full of colors and lights, of attractions and fears, of greatly accentuated tastes and smells – a life of wonder and beauty. Then, as the child grows up, the magic starts to fade, replaced in part by the coarser reality of the world. Yet childhood memories remain, full of sweetness. The little child within the old man never forgets the taste of food his mother so lovingly fed him with, even toward the end of his life. Every mother desires to give her child the very best she can – healthy, nutritious, attractive, appetizing, delicious food. We know that children are often reluctant to consume vegetables and we devise many ways to get them to eat. Often, noodles and macaroni are what the children ask for. The trick is to include as many good vegetables as possible, to make it a healthy meal. I have tried cooking Italian pasta using Indian spices, and the result has always been an awesome dish. Here is one such stunning recipe.

Print Recipe

Vegetable Macaroni Yum

A delicious, healthy, colorful fusion of Italian and Indian cuisine.

Course

Main Course

Cuisine

Italian

Prep Time

30 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 250 gm macaroni
• 170 gm carrots
• 250 gm cabbage (here, I've used red cabbage)
• 30 gm green beans (or cowpea beans)
• 100 gm onion peeled
• 100 gm potato peeled
• 100 gm cherry tomatoes (if not available, use chopped tomatoes)
• 1 sprig curry leaves
• 10 gm sambar powder
• 1 gm turmeric powder
• 25 ml coconut oil
• 15 ml lemon juice (or 10 gm dry mango powder)
• 20 gm salt
• 1 plant cilantro (or coriander) (optional)
• 1500 ml water

Course Main Course Cuisine Italian Prep Time 30 minutes Cook Time 20 minutes Servings servings Ingredients 250 gm macaroni 170 gm carrots 250 gm cabbage (here, I've used red cabbage) 30 gm green beans (or cowpea beans) 100 gm onion peeled 100 gm potato peeled 100 gm cherry tomatoes (if not available, use chopped tomatoes) 1 sprig curry leaves 10 gm sambar powder 1 gm turmeric powder 25 ml coconut oil 15 ml lemon juice (or 10 gm dry mango powder) 20 gm salt 1 plant cilantro (or coriander) (optional) 1500 ml 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!