Veggie Loaded Spag Bol Recipe for Kids in Bali, Indonesia

Step 1: Cook the Pasta

Bring a large pot of water to a boil and add a generous pinch of salt.

Add the pasta and stir occasionally to prevent it from sticking together.

Cook the pasta until al dente (8-10 minutes, or according to package instructions).

Drain the pasta and toss with 1 tbsp coconut oil to keep it from clumping. Set aside.

Step 2: Prepare the Sauce Base

Heat olive oil in a large, deep pan over medium heat.

Add minced garlic and finely chopped onion. Stir and sauté until the onion becomes soft and translucent.

Lightly crush the lemongrass stalk and add it to the pan. Stir for about 2 minutes to release its aroma.

Step 3: Build the Flavorful Sauce

Pour in the coconut milk and stir well to combine it with the sautéed ingredients.

Add kecap manis, turmeric powder, and a pinch of salt. Mix until the sauce turns a golden hue.

Simmer the sauce for 5-7 minutes over low heat, stirring occasionally to ensure it doesn’t stick to the pan.

Step 4: Add Vegetables and Protein

Stir in the diced carrots, zucchini, and spinach. Cook for about 5 minutes, letting the vegetables soften slightly.

Add tofu or tempeh, stirring gently to coat the protein evenly in the sauce.

Let everything simmer for another 5-7 minutes, allowing the flavors to meld together.

Step 5: Combine Pasta with Sauce

Remove the lemongrass stalk from the sauce to avoid a woody texture.

Add the cooked pasta to the pan, tossing gently to coat each strand in the rich, flavorful sauce.

Taste and adjust seasoning with additional salt or kecap manis, if needed.

Step 6: Final Touches

Transfer the pasta to serving bowls.

Garnish with fresh coriander leaves and a squeeze of lime juice for a zesty finish.

Serve immediately while warm and enjoy with your family!