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Indian-Style Spicy Vegetable Macaroni

A family recipe since July 2010

A quick, kid-loved twist on macaroni with Indian spices and a colorful medley of vegetables — ready in about 25 minutes for a comforting weeknight dinner.

25 min total4 servings

Ingredients

  • Macaroni - 500 g
  • Green peas - 50 g
  • Green beans - 50 g
  • Carrot - 2 whole
  • Capsicum (red or green) - 1 whole
  • Onion - 2 whole
  • Mustard seeds - 1 tsp
  • Ginger-garlic paste - 1 tsp
  • Green chilies - 3 whole
  • Red chili powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Curry leaves
  • Coriander leaves
  • Water
  • Salt
  • Oil - 1 tbsp

Instructions

  1. 1Bring a large pot of water to a boil, add the macaroni, turmeric powder, salt and 2 tsp cooking oil, and boil for 5 minutes; drain the pasta and set it aside so it stops cooking.
  2. 2Heat the oil from the ingredients list in a frying pan over medium heat, add the mustard seeds and cook until they start to splutter so they release their aroma.
  3. 3Add the onion and the ginger-garlic paste to the pan and sauté until the onion is light brown and fragrant, scraping any browned bits from the pan.
  4. 4Stir in the curry leaves, coriander leaves, and chopped green chilies, then add the prepared vegetables — green peas, green beans, carrot and capsicum — and mix well so everything is coated with the spices.
  5. 5Cover the pan and cook the vegetables for 5 minutes, until they are tender but still have some bite, then add the drained macaroni and toss gently to combine; turn off the heat once everything is heated through.
  6. 6Serve the macaroni hot, optionally finishing with a squeeze of lemon or an extra sprinkle of chopped coriander for brightness.

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