| Prep Time | 5 minutes |
| Cook Time | 7 minutes |
| Servings |
people
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Ingredients
- 200 g pasta (I use gluten free penne)
- 2 cups cauliflower
- 1 tbsp peanut butter
- 2 tsp curry powder
- 1/2 tsp cumin powder
- 1 tsp rice malt syrup
- 1/2 tsp paprika
- 1 tsp olive oil
- 1 tsp apple cider vinegar
- 1/4 cup filtered water
- 1 red capsicum, chopped into small pieces
- 1 cup cucumber, chopped into small pieces
- 1 cup red cabbage, thinly sliced
- 1/2 cup mixed herbs (I used fresh mint and parsley and a sprinkle of dried oregano)
- Salt and pepper
Ingredients
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Instructions
- Cook pasta according to instructions so it is al dente
- A couple of minutes before pasta is ready, add cauliflower to the pot and boil
- Drain and rinse with cool water. Allow to cool
- Add to blender: peanut butter, curry powder, cumin powder, rice malt syrup, paprika, olive oil and apple cider vinegar.
- Blend whilst slowly adding water until desired consistency is reached (I like it slightly runny)
- Combine pasta, cauliflower, chopped vegetables and herbs to large mixing bowl
- Add curry dressing and mix until all combined
- Add salt and pepper as required
Recipe Notes
This is a recipe adapted from one that I used to make years ago (Source unknown)
It is great to make a big batch of this and can be eaten as a side dish or for lunch.
Measurements of pasta and vegetables are approximate. Adapt as required for personal taste
