Spicy Coconut Curry Pasta

Spicy Coconut Curry Pasta
Staff Writer
Spicy Coconut Curry Pasta

Amie Valpone

Spicy Coconut Curry Pasta

This one's got an extra kick to it. I used coconut milk and curry powder for a dairy-free creamy sauce that coats the pasta and then I spiced it on up with a lil' crushed red pepper, sweetened it with grapes and coconut flakes, and topped it off with a bright orange bell pepper.

See all curry recipes.


Bring a large pot of water to a boil over high heat and cook the pasta according to the package directions. Drain and set aside.

Meanwhile, combine the olive oil, coconut milk, and curry powder in a large pan over medium-low heat. Cook for 10 minutes, stirring often. Add the cooked pasta and cook for 2 more minutes.

Remove from the heat and transfer to a large serving bowl. Add the remaining ingredients and gently toss to combine. Serve warm. Garnish with additional lemon zest.


Calories per serving:

743 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 29g 45%
  • Carbs 117g 39%
  • Saturated 21g 106%
  • Fiber 9g 35%
  • Sugars 20g
  • Monounsaturated 2g
  • Polyunsaturated 1g
  • Protein 12g 23%
  • Sodium 215mg 9%
  • Calcium 44mg 4%
  • Magnesium 67mg 17%
  • Potassium 734mg 21%
  • Iron 6mg 33%
  • Zinc 1mg 6%
  • Phosphorus 144mg 21%
  • Vitamin A 81µg 9%
  • Vitamin C 59mg 99%
  • Thiamin (B1) 1mg 39%
  • Riboflavin (B2) 0mg 7%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 0mg 13%
  • Folic Acid (B9) 42µg 10%
  • Vitamin E 1mg 7%
  • Vitamin K 36µg 45%
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