Coconut Curry Cavatappi




Yield 4 Servings


1/2 box of Cavatappi Pasta (from 1 lb. box)

1/2 red onion sliced

1 small red bell pepper sliced

1 small green bell pepper sliced

1 13.5 oz can coconut milk

1 Tbsp coriander-cumin powder (or 1.5 tsp of each)

1 Tbsp curry powder

1/4 tsp turmeric powder

1 tsp chili powder

1 Tbsp minced garlic

1 Tsp garam masala

1 Tbsp Honey

1/4 cup cilantro, finely chopped

1 Tbsp freshly squeezed lemon juice

Salt to taste


  1. Cook the pasta according to package directions but cook to al dente (pasta will finish cooking in sauce).
  2. Heat a large skillet or pot on medium high heat. Add 2 tbsp oil and once hot, add the sliced onions and peppers. Cook for 2-3 minutes stirring constantly and then add garlic and cook for additional 2-3 minutes.
  3. Turn heat to medium low and add all of the spices and salt and continue to cook for 3-4 minutes until the spices are fragrant (continue to stir so spices do not burn). Add can of coconut milk carefully and continue to stir all the ingredients well. Bring to a low simmer.
  4. Add in cavatappi and cook for about 5-7 minutes, stirring continuously  until the coconut milk has been been reduced or until the pasta is completely cooked. Add in honey, lemon juice, cilantro and stir well.
  5. Serve hot!! 


This pasta should be a balanced taste of sweet, spicy and salty. Add more honey if needed and be sure to add enough salt or taste will vary.

Recipe by The Chutney Life at