MithoVeg Macaroni
Veg Macaroni is a softer comfort option for breakfast or light meals.
Ingredients
- 250 g Macaroni
- 3 tbsp Vegetable oil
- 1 tbsp Garlic, minced
- 1 Onion, sliced
- 3 cups total Carrot, beans, capsicum and cabbage
- 1 Tomato, chopped
- 3 tbsp Tomato ketchup
- 1 tbsp Soy sauce
- 1/4 tsp Turmeric
- 1 tsp Cumin powder
- 1/2 tsp Chili flakes
- 1/3 cup, chopped Coriander and spring onion
- to taste Salt and black pepper
Steps
- Serves 2. Boil the macaroni in salted water until just soft, drain, and toss it with a teaspoon of the oil so it does not clump while you cook the rest.
- Heat the remaining oil and fry the garlic and onion until they soften.
- Add the carrot and beans first, then the capsicum and cabbage, and stir-fry 3 minutes so they keep some bite.
- Stir in the turmeric and cumin, then the chopped tomato and ketchup, and cook until the tomato collapses and the ketchup loses its raw sweetness.
- Tip in the macaroni and toss until every piece is coated and lightly orange.
- Season with soy sauce, chili flakes, salt and pepper.
- Finish with coriander and spring onion off the heat and serve warm.
Nutrition
| Per serving (1 plate · macaroni stir-fry) | Per 100 g |
|---|---|
| 545 kcal | 165 kcal |
| Protein: 16.2 g | 4.9 g |
| Carbs: 83.5 g | 25.3 g |
| Fat: 16.2 g | 4.9 g |
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