Fusilli pasta tossed vegetables and a curried dressing
Prep:
10 mins
Cook:
15 mins
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.
Serves
6
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
Cuisine
Indian
Special Info
Vegetarian
Level of Difficulty
Easy
