This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Wash and roughly blend tomatoes, 1 onion, fresh pepper and 1 red bell pepper. Cut remaining red and green bell pepper into a small bowl. Set aside
Slice remaining onions. Heat oil in a pan and add onion slices, ginger, garlic, thyme then stir-fry for 3 minutes. Add the blended vegetables and fry for 10 minutes stirring at regular intervals. Make stock with 2 MAGGI Chicken and water, add the stock base and allow to boil.
Add the spaghetti, stir and allow to cook on low heat for 7 minutes. Add shredded cabbage, the red and green bell peppers and diced carrots to the pan. Stir at regular interval till spaghetti is cooked. Serve.
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