SPAGHETTI BOLLYWOOD

INGREDIENTS

• 2 tbsp fresh ginger and garlic minced
• 3 bay leaves
• 1 large onion finely chopped
• 1 cup carrots finely chopped
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1 tsp turmeric powder
• 1 and 1/2 tbsp garam masala
• 2 and 1/2 can chopped tomatoes
• 2 tbsp coconut yoghurt
• 1 and 1/2 cup vegetable stock
• 2 tbsp cooking oil
• 2 tbsp vegan butter (I used Nuttelex)
• 300 gms mushroom beef/mock meat
• Fresh coriander finely chopped and vegan Feta to garnish
• Spaghetti (400 gms)
• Salt to taste

METHOD

• Cook spaghetti as per packet instructions and keep aside.
• Heat up oil and vegan butter in large and wide pot, make sure it doesn’t burn.
• Add ginger, garlic, onion, and carrots.
• Cook on medium heat until golden brown and soft, stir occasionally. (should take 4-7 minutes)
• Add all the spices including bay leaves and stir for 15 seconds.
• Mix in the tomatoes, yoghurt, veggie stock, salt to taste. Cover and cook for 1 hour and 15 minutes on low heat.
• Once the time is up, add spaghetti and mix well until heated through.
• Garnish with coriander and feta. Enjoy.