Spicy Coconut Curry Pasta
Spicy Coconut Curry Pasta
Nov 8, 2012 | 4:17 pm
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%
