November 8, 2012
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.
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
Servings4
Calories Per Serving742
Total Fat29g45%
Sugar20gN/A
Saturated21g100%
Protein12g23%
Carbs117g39%
Vitamin A81µg9%
Vitamin B60.3mg13.4%
Vitamin C59mg98%
Vitamin E1mg7%
Vitamin K36µg45%
Calcium43mg4%
Fiber9g35%
Folate (food)42µgN/A
Folate equivalent (total)42µg10%
Iron6mg33%
Magnesium67mg17%
Monounsaturated3gN/A
Niacin (B3)5mg24%
Phosphorus144mg21%
Polyunsaturated2gN/A
Potassium734mg21%
Riboflavin (B2)0.1mg7.5%
Sodium187mg8%
Thiamin (B1)0.6mg39%
Zinc0.9mg5.8%