Veggie Curry over Black Bean Spaghetti

Name: Veggie Curry over Black Bean Spaghetti
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 large Yellow Onion, diced; 1 Green Bell Pepper, diced; 1 Red Bell Pepper, diced; 1 Yellow Bell Pepper, diced; 3 tbsp Olive Oil; 1 tsp Garam Masala; 1 tsp Turmeric Powder; 1 tsp Cumin; 1 tsp Coriander Powder; 2 tbsp Hot Yellow Curry powder; 1 tsp Ground Cayenne Red Pepper; 11 oz Explore Asian Organic Gluten Free Black Bean Spaghetti; 1 Zucchini, cubed; 1 1/2 cup Vegetable Broth; 1 cup Lite Coconut Milk; 1 1/2 cup Greek Yogurt

Dwayne Stafford @cook_3279031

Full of Fiber and Protein, Spicy and delicious

Dwayne Stafford @cook_3279031

Full of Fiber and Protein, Spicy and delicious

Saved

Ingredients

50 mins

4 servings

1 largeYellow Onion, diced
1Green Bell Pepper, diced
1Red Bell Pepper, diced
1Yellow Bell Pepper, diced
3 tbspOlive Oil
1 tspGaram Masala
1 tspTurmeric Powder
1 tspCumin
1 tspCoriander Powder
2 tbspHot Yellow Curry powder
1 tspGround Cayenne Red Pepper
11 ozExplore Asian Organic Gluten Free Black Bean Spaghetti
1Zucchini, cubed
1 1/2 cupVegetable Broth
1 cupLite Coconut Milk
1 1/2 cupGreek Yogurt

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Steps

50 mins

1

Heat 3 tablespoons of Olive Oil in a medium pan and add onion, zucchini and all bell peppers for sauté for 10 minutes.
2

Add all spices to vegetables and cook in for 5 minutes.Stir frequently
3

Add Vegetable broth and stir in for 2 minutes
4

turn heat up to Medium-high and add Lite Coconut Milk and stir in for 2 minutes.
5

Turn heat to low and let simmer for 6 minutes.
6

In a large pot, bring water to boil and add Black bean Spaghetti; cook for 10 minutes
7

Strain Black Bean Spaghetti
8

In a large bowl, place serving portion in bowl and add veggie curry sauce and toss.