Just like music, dishes can send us back down the memory lane. There is something special about a recipe being passed on through generations – to cook something that is shared by family. This easy curry noodle salad is just one of those dishes that made its way to our dining table on every occasion – whether we are celebrating Christmas or merely enjoying each other’s company around the braai. Accidentally, it is vegan! And so I am happy to pass the recipe on to as well.

Vegan Curry Noodle Salad

• Servings: 8
• Time: 40mins
• Difficulty: easy
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Ingredients

• ½ packet egg-fee pasta
• 1 cup sunflower oil
• ½ cup white wine vinegar
• 50ml curry powder
• ½ cup tomato sauce
• ½ cup sugar
• 3 drops Tobasco sauce (optional)
• Salt and pepper to taste
• 1x onion diced
• 1x pepper diced
• 1 cup raisins

Directions

1. Cook the pasta according to the packet directions
2. Strain and set aside to cool
3. Mix together all the sauce ingredients in a big bowl
4. Add the cold pasta noodles to the sauce and mix
5. Add the onion, peppers and raisons to the noodles and mix
6. Place in fridge for an hour to cool
7. Serve cold