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Spicy Coconut Curry Pasta


  • 1 pound gluten-free pasta
  • 1 (13.5-ounce) coconut milk (full fat)
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon curry powder
  • 1 large orange bell pepper, diced
  • 1 pound red grapes
  • 2 scallions, thinly sliced
  • 1 tablespoon unsweetened coconut flakes
  • 1 teaspoon crushed red pepper flakes
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • 1 teaspoon fresh lemon zest, plus more for garnish


Cook pasta according to package directions. Drain and set aside. Meanwhile, combine the coconut milk, olive oil, and curry powder in a large pan over medium-low heat. Cook for 10 minutes, stirring often. Add the cooked pasta and cook for another 2 minutes. Remove from heat. Transfer to a large serving bowl. Add the remaining ingredients and gently toss to combine. Serve warm or chilled. Garnish with additional lemon zest before serving.


Serves 4.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Coconut Curry Dairy Free Magazine Pasta
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