Spicy Coconut Curry Pasta

Ingredients

  • 1 Pound  gluten-free pasta
  • 1 Teaspoon  extra-virgin olive oil
  •   One 15-ounce can coconut milk
  • 1 Teaspoon  curry powder
  • large orange bell pepper, diced
  • 1 Pound  red grapes
  • scallions, sliced thinly
  • 1 Tablespoon  unsweetened coconut flakes
  • 1 Teaspoon  crushed red pepper flakes
  • 1/4 Teaspoon  sea salt
  • 1/4 Teaspoon  freshly ground pepper
  • 1 Teaspoon  lemon zest, plus more for garnish

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.

Directions

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.

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...