Cook the Black Bean Spaghetti by boiling 8 cups of water with a table spoon of olive oil and a pinch of salt, add spaghetti to the boiling water then simmer gently for 5-6 minutes or until cooked through. Immediately, drain it.
For the sauce, pour coconut cream, red curry Paste, ginger and coriander into a pot and bring to boil. For the peppers, heat olive oil in large nonstick skillet over medium heat. Add the peppers and cook for 4-5 min. Mix the organic Black Bean spaghetti with the sauce and add the peppers and stir. Serve hot with grated parmesan cheese on top.