Pungent classic

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On a warm spring day, there’s nothing better than the bold flourish of a curried pasta salad. But a long, long time ago, West Coast families also loved tucking in to this stridently piquant dish in winter.

Fatima Sydow’s recipe is a sure-fire way to curry favour among family and friends: on its own, as a braai side dish or with chicken.

CURRIED PASTA SALAD

You’ll need: 500 gm noodle pasta cooked as per packet instructions, but add 5 ml turmeric to the water; 1 onion, finely chopped; 1 red pepper, finely chopped; 1 green pepper, finely chopped; ¼ cup oil; 2 tsp curry powder; 1 cup apricot chutney; 1 cup tomato sauce; ¼ cup vinegar; 1 cup thick sweet chilli sauce; 3 tbsp sugar; 1 carrot, finely grated.

Method: In a saucepan, heat the oil and sauté the onions, green pepper and red pepper for a few minutes. Add the curry powder and stir well. In a large bowl, mix the pasta, onion mixture and remaining ingredients. Cover and chill in the fridge until ready to serve.

Photo: Fatima Sydow