Spiced Veggie Macaroni Delight

Ingredients

For Cooking Macaroni:

• 1 cup elbow macaroni or macaroni (heaped) – 125 grams
• ½ teaspoon salt
• 3 cups water

Other Ingredients:

• 2 tablespoons oil (sunflower oil or olive oil)
• ½ teaspoon garlic – minced or finely chopped, or 3 to 4 small garlic cloves, minced or finely chopped
• ⅓ cup onions – finely chopped or 1 medium onion
• 1 cup tomatoes – finely chopped & tightly packed or 3 medium tomatoes – 180 grams
• 1.25 to 1.5 cups mixed vegetables – chopped (carrots, green beans, cauliflower, capsicum, baby corn, potatoes, etc.)
• ¼ cup green peas – fresh or frozen
• ¼ teaspoon black pepper powder (ground black pepper)
• ¼ teaspoon turmeric powder
• ¼ teaspoon Garam Masala
• ½ teaspoon Kashmiri red chili powder
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• Salt to taste
• 1 cup water
• 1 teaspoon mixed dry herbs (basil, thyme, oregano, parsley)
• 1 to 2 tablespoons coriander leaves or parsley, chopped, for garnish

Instructions

1. Heat 3 cups of water and ½ teaspoon salt in a saucepan or pot. Bring to a boil.

2. Add the macaroni and stir with a fork.

3. Cook the macaroni on medium to high heat until al dente, meaning it should be tender but firm to the bite.

4. Drain the water and set the cooked macaroni aside.

5. Heat 2 tablespoons of oil in a pan. Lower the heat and add the minced garlic.

6. Sauté for a few seconds on low heat until the garlic is light brown and fragrant.

7. Add the finely chopped onions. Mix well and sauté on medium-low heat, stirring often until the onions become translucent and soften.

8. Add the finely chopped tomatoes. Mix well.

9. Cover the pan with a lid and cook the tomatoes on low to medium-low heat until they soften and become pulpy.

10. Sauté the tomato mixture without the lid for a few minutes until oil separates from the onion-tomato mixture.

11. Lower the heat and add all the ground spice powders one by one. Mix and sauté for a few seconds until aromatic.

12. Add the chopped mixed vegetables and green peas. Mix well.

13. Season with salt to taste.

14. Pour 1 cup of water and mix again. Cover the pan with a lid.

15. Simmer on medium-low to medium heat until the vegetables are cooked and tender, with a bit of curry sauce or gravy remaining (about 2 to 3 tablespoons).

16. Once the vegetables are cooked, add the cooked macaroni to the pan.

17. Mix well and cook for a few more minutes until the curry sauce is absorbed or very little remains. Stir occasionally.

18. Add 1 teaspoon of mixed dry herbs and a few pinches of red chili flakes. Mix well.

19. Taste and adjust the seasoning if necessary.

Serve the macaroni pasta hot or warm, topped with grated cheddar or vegetarian Parmesan cheese or cream. Garnish with finely chopped coriander leaves or parsley or any fresh herb of your choice.