Spicy Coconut Curry Pasta
November 8, 2012
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.
Ready in
22 m4
Servings
742
Calories Per Serving
Deliver Ingredients
Ingredients
- 1 Pound gluten-free pasta
- 1 Teaspoon extra-virgin olive oil
- One 15-ounce can coconut milk
- 1 Teaspoon curry powder
- 1 large orange bell pepper, diced
- 1 Pound red grapes
- 2 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
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.
Nutritional Facts
Total Fat
29g
45%
Sugar
20g
N/A
Saturated Fat
21g
100%
Protein
12g
23%
Carbs
117g
39%
Vitamin A
81µg
9%
Vitamin B6
0.3mg
13.4%
Vitamin C
59mg
98%
Vitamin E
1mg
7%
Vitamin K
36µg
45%
Calcium
43mg
4%
Fiber
9g
35%
Folate (food)
42µg
N/A
Folate equivalent (total)
42µg
10%
Iron
6mg
33%
Magnesium
67mg
17%
Monounsaturated
3g
N/A
Niacin (B3)
5mg
24%
Phosphorus
144mg
21%
Polyunsaturated
2g
N/A
Potassium
734mg
21%
Riboflavin (B2)
0.1mg
7.5%
Sodium
187mg
8%
Thiamin (B1)
0.6mg
39%
Zinc
0.9mg
5.8%