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.

4
Servings
231
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
4g
6%
Sugar
9g
10%
Saturated Fat
1g
4%
Carbohydrate, by difference
46g
35%
Protein
5g
11%
Vitamin A, RAE
44µg
6%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
28mg
3%
Choline, total
12mg
3%
Fiber, total dietary
6g
24%
Folate, total
19µg
5%
Iron, Fe
3mg
17%
Magnesium, Mg
57mg
18%
Niacin
1mg
7%
Phosphorus, P
121mg
17%
Selenium, Se
3µg
5%
Sodium, Na
20mg
1%
Water
178g
7%
Zinc, Zn
1mg
13%

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.