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
Cook the pasta according to package directions but cook to al dente (pasta will finish cooking in sauce).
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.
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.
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.
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 https://thechutneylife.com/recipes/dinner/coconut-curry-cavatappi/