Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a skillet or frying pan, heat the vegetable oil over medium heat. Add the chopped onion and garlic to the skillet and sauté until the onion is translucent.
Add the chopped red bell pepper, green bell pepper, and tomatoes to the skillet. Cook for about 5 minutes until the vegetables are softened.
Stir in the tomato paste, paprika, curry powder, thyme, dried basil, and dried oregano. Mix well to coat the vegetables.
Add the vegetable broth or water to the skillet and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
Season with salt and pepper to taste.
Add the cooked spaghetti to the skillet and toss well to coat the spaghetti with the sauce. Cook for another 5 minutes to allow the spaghetti to absorb the flavors.
Remove from heat and garnish with fresh cilantro or parsley if desired.
Serve the Nigerian Jollof Spaghetti hot as a main dish or side dish.