Begin by boiling a large pot of salted water. Add the fusilli pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain the pasta in a colander and rinse it under cold water to stop the cooking process and cool it down.

In a large mixing bowl, combine plain yoghurt, mayonnaise, Madras curry powder, mango chutney, vinegar, and a pinch of salt. Using a whisk, mix these ingredients thoroughly until smooth and creamy, creating the dressing.

Chop your vegetables: dice the sweetcorn, red pepper, and red onion; grate the carrot; and slice the cucumber.

Add the cooled fusilli pasta, chopped vegetables, and chopped coriander/cilantro into the mixing bowl with the dressing. Gently stir everything together.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes, allowing the flavors to meld before serving.