Ingredients:
1 box of pasta noodles ( I like linguine and used whole grain noodles)
2 carrots grated
1/2 large red onion sliced
2 cups of broccoli florets sliced finely
2 Tbs of butter
1 Tbs of canola oil
10-12 curry leaves
1 bunch of green onions chopped
1/2 tsp of cumin seeds
1-2 cloves of garlic grated
1 inch of ginger grated
red chili flakes to taste
1-2 Tbs of soy sauce to taste
1-2 Tbs of Worcestershire sauce to taste
1-2 Tbs of Knorr Chicken or Vegetable bullion powder
Directions:
Cook pasta (al dente) and drain. Set aside until later. In large pan heat butter and canola oil. Add onion, curry leaves, cumin seeds to 
oil and fry for 1-2 minutes. Then add ginger and garlic and fry for another 1-2 minutes. Now add 
grated carrot and chopped spring onion. Saute for 2-3 minutes. Add the sliced broccoli florets, red chili flakes, bullion powder, 
Worcestershire sauce and soy sauce to taste. Add cooked noodles to the vegetables and toss well. Serve hot. This dish goes well with any meat curry as well if you like to eat it as a more of a curry meal. Enjoy.
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