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To Prep:

  • Cavatappi pasta 625.0 g
  • Onions 375.0 g
  • Tin of chickpeas 325.0 g
  • Coriander, fresh, chopped for garnish 20.0 g

To Cook:

  1. To Prep:

    • Cook thepasta, drain and cool.
    • Finely chop the onions.
    • Open chickpeas, drain and rinse.
    • Roughly chop the coriander.
  2. To Cook:

    • Melt butter and saute onions until soft.
    • Add Robertsons Rajah Medium Curry Powder, Robertsons Turmeric and Robertsons Veggie Seasoning and saute for 2 minutes. Remove from the stove. Add the chickpeas and stir, then add the Fine Foods Tomato Sauce, Fine Foods Fruit Chutney and the Hellmann’s Tangy Mayonnaise.
    • Add half the coriander and allow to cool.
    • Toss through cooked pasta to combine thoroughly.
    • Taste to season.
  3. To Serve:

    • Garnish with remaining chopped coriander.
  4. Top Tip:

    • Can substitute Rajah Medium Curry Powder with Rajah Mild & Spicy Curry Powder.