Curried pasta salad

YOU
4 servings
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Starch

By Food24 November 03 2009
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Ingredients (13)

250.00 ml pasta — shells, uncooked
SAUCE
2.00 onions — sliced into rings
oil
7.00 ml curry powder
1.00 ml turmeric
30.00 ml chutney
15.00 ml jam — apricot
15.00 ml tomato sauce
80.00 ml vinegar — white garpe
salt — pinch
30.00 ml sultanas
440.00 g pineapple chunks — drained (but reserve the juice)
3.00 bananas — sliced
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Method:

Cook the pasta in sufficient rapidly boiling water until tender. Drain well and spoon into a dish. SautT the onions in a little oil until tender. Add the curry powder and turmeric and stir-fry for another minute. Reduce the heat, add the remaining ingredients (including 80 ml of the reserved pineapple juice), except the pineapple chunks and bananas, and simmer for a few minutes. Cool and mix with the pasta shells. Add the pineapple chunks and bananas and stir lightly. Store in the fridge until needed. Serve with braaivleis.
Serves 4.



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