An old fashioned curry pasta salad that’s still popular as a braai side dish. You can add just a hint of Hinds Curry powder or a more generous helping to adjust the spice.

Ingredients

• 500 g pasta screws
• 65 ml sunflower oil
• 1 green pepper, seeds removed, chopped
• 1 red onion, chopped
• 1 x Rhodes Quality Tomato Puree Can
• 125 ml vinegar
• 15 – 30 ml (1 – 2 T) Hinds Madras Curry Powder
• 5 ml (1 t) ground turmeric
• 125 ml Rhodes Quality Apricot Jam
• salt and freshly ground black pepper
• 65 ml chopped parsley

Method

1. Cook the pasta screws as per the packet instructions and set aside to cool.
2. Heat the half of the oil in a medium saucepan.
3. Add the green pepper and the onion and fry until softened but not browned.
4. Lower the heat and add the Rhodes Quality Tomato Puree Can, remaining oil and vinegar.
5. Bring to the boil.
6. Add the Hinds Curry powder, tumeric and the Rhodes Quality Apricot Jam.
7. Whisk well to mix and continue to cook over a low heat for 5 minutes.
8. Season to taste with the salt and freshly ground black pepper.
9. Pour the curry sauce over the noodles and toss to mix.
10. Add the parsley.
11. Chill until serving.