Bring a large pot of water to a boil. Add 1 tbsp of sea salt and the pasta. Cook according to package instructions until al dente. Drain and set aside.

In a large pan, heat the coconut oil over medium heat. Add the chopped garlic and onion with 1 tsp of sea salt. Sauté until the onions are translucent.

Add the chopped tomatoes and a splash of water. Cook until the tomatoes are soft and the mixture becomes saucy.

Stir in the chili powder, red chili flakes, garam masala, and black pepper. Mix well to combine the flavors.

Add the chopped carrot and capsicum to the sauce. Cook for an additional 5 minutes, allowing the vegetables to soften slightly.

Toss the cooked pasta into the pan with the sauce. Mix thoroughly to coat the pasta evenly with the masala sauce.

If desired, add a squeeze of lemon juice or a splash of apple cider vinegar for extra tang.

If using, add your choice of greens and allow them to wilt in the hot pasta.

Garnish with freshly chopped coriander leaves before serving.