Fusilli pasta tossed vegetables and a curried dressing

Prep: 10 mins
Cook: 15 mins
Fusilli pasta tossed vegetables and a curried dressing
This amazing fusion recipe comes to the table with a kick of different flavours and textures. One for the vegetarian books.

½ head of cauliflower, roughly chopped into florets

2 tbsp vegetable oil

1 tbsp mild curry powder seasoning

1 small red onions, finely sliced

225g fusilli pasta

4 tbsp light mayonnaise

4 tsp rogan josh curry paste

150g natural yoghurt

Juice ½ lemon

2 tbsp mango chutney

15g coriander, chopped

Steam the cauliflower until just tender but maintaining a crunch.

In a non-stick pan, heat the oil until hot but not smoking then add in the cauliflower and fry for a few minutes stirring.

Add in the curry powder and coat the cauliflower well, stirring.

Cook for 2-3 minutes then add in the red onion and cook for a further 2-3 minutes, stirring.

Remove from the heat.

Cook the pasta according to the instructions then drain and set aside.

Meanwhile, mix the mayonnaise, curry paste, yoghurt, lemon juice, chutney with some salt and pepper in a small bowl.

In a serving bowl, add the pasta, the spiced cauliflower and onion mixture then pour over the curried mayonnaise.

Top with the coriander and serve.


Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Fruit, Pasta & Noodles, Vegetables, Oil, Spice, Herbs

Recipe Type
Family Dinners, Pasta/Noodles, Vegetarian


Special Info

Level of Difficulty


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