Coconut Curry Pasta*


  • Onion (1/2 – chopped)
  • Red Bell Peppers (2 – chopped)
  • Carrot (1 chopped)
  • Broccoli (1 chopped)
  • Garlic (4 cloves)
  • Ginger (2 tbsp)
  • Curry Powder (2 tbsp)
  • Soy Sauce (2 teaspoons)
  • Coconut Milk (1.5 cups)
  • Vegetable Broth (2 cups)
  • Spinach (2 cups chopped)
  • Cilantro
  • Sriracha (1 tbsp)
  • Lime (1)


Cook linguine and set aside.

Cut veggies and separate.  Chop onions, carrots, and red bell peppers into 1 inch strips.  Chop broccoli into smaller pieces to make about 1 cups worth.

Heat the onions in a large pot on medium for about a minute with coconut oil. If you don’t have coconut oil just use vegetable oil. Next, add the chopped red bell peppers and carrots along with the broccoli.  Make sure you don’t fry any of the vegetables you just want them to be a little soft (not crispy).

Add the 4 cloves of garlic, the ginger and curry powder with soy sauce. Stir contents until the smell hits you (should be no more then a minute) and then add the coconut milk and vegetable broth.  Be sure to stir regularly while bringing to a simmer.

Allow the contents to simmer for about 5 minutes, then add chopped spinach and the cooked linguine from earlier.  Once the spinach wilts in the mixture, turn the heat from medium to off and while still stirring, add chopped cilantro, Sriracha, and the juice of a lime.

Once in a bowl feel free to top with more chopped cilantro.

Serves 4-5


Modified from Original Recipe via Thug Kitchen

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