Coconut Curry Spaghetti

by / ⠀Main dishes Recipes / March 3, 2014

Add this to your arsenal of lazy day recipes. (Bonus points for this being vegan and gluten-free.)

Coconut milk, kale and red bell pepper (or two of your favorite brightly colored veggies), brown rice noodles and lots of curry powder. That’s pretty much all you need. Throw it all together and let it simmer to comforting yumminess.

Serves: 4

Prep time: 10 minutes

Cook time: 15-20 minutes


  • 1 package brown rice spaghetti
  • 1-2 tablespoons olive oil
  • 1 red bell pepper, chopped
  • 1-1/2 cups roughly chopped kale (from about 1/2 bunch)
  • 2 tablespoons curry powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 15-ounce can coconut milk


1. In a large pot, bring water to a boil. Add spaghetti and cook until al dente, or according to the package instructions. When done, reserve about 1 cup of the water, drain the noodles and set aside. 

2. In a large saute pan over medium heat, heat oil. Add red bell pepper and kale, cooking until the kale wilts, about 5 minutes. Stir in curry powder, salt and pepper.

3. Stir in coconut milk and let simmer about 10-15 minutes. If desired, thin out the curry sauce slightly with reserved pasta water. Stir in spaghetti and serve.

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  • Reply
    March 14, 2014 at 1:29 am

    I made this tonight and it was fantastic. I added some sweet cherry tomatoes and tofu, which made the recipe turn out six servings. I’ll be making this again soon.

    • Reply
      Amanda Natividad
      March 16, 2014 at 1:06 am

      I’m so happy to hear that, SLM! Thank you for sharing! Good call on the cherry tomatoes. I might have to give that a try myself. 🙂

  • Reply
    March 17, 2014 at 9:54 pm

    Delish!! Approved by my three year old!

    • Reply
      Amanda Natividad
      March 20, 2014 at 7:08 pm

      Yesss! Three-year-old tested; mother approved. 🙂 Happy to hear that, Emily, thank you!

      -Amanda, NatureBox Editor

  • Reply
    LeAnna Quartuccio
    March 23, 2014 at 6:22 pm

    Very good, simple dish. I added chicken, onions, red pepper flakes and garlic powder. I also used regular old spaghetti noodles and opted for LIGHT coconut milk. Spicy, creamy, fresh and light-tasting. Happy to have lots of leftovers!

    • Reply
      Amanda Natividad
      March 24, 2014 at 6:20 pm

      Oooh! That sounds so so good, LeAnna! I agree, it’s a good call to use light coconut milk since you’ve added chicken to the recipe. 🙂 Thank you for sharing with us!

      -Amanda, NatureBox Editor

  • Reply
    March 27, 2014 at 3:29 pm

    So good…added mushrooms and onion…and lite coconut milk…yummmmmmmyyyyyy

    • Reply
      Amanda Natividad
      March 27, 2014 at 4:46 pm

      Yummm! That sounds amazing, Deborah! 🙂

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