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Coconut Curry Pasta with Broccoli Rabe

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people


  • 1 tbsp coconut oil
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 small serrano pepper, finely chopped
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/4 tsp paprika
  • 1 398 ml can full fat coconut milk
  • 1 tbsp tamari
  • 1 tsp coconut sugar
  • 1/2 cup cilantro, chopped
  • 1 box, approx. 227 grams, fusilli pasta of your choice (I used chickpea pasta)
  • 1 large bunch broccoli rabe, roughly chopped into 1 inch pieces


  1. In a skillet over medium-high heat the coconut oil. Add the onion, garlic, and serrano pepper. Cook until onions starts to golden, about 5-7 minutes. Add the ground coriander, turmeric, garam masala, and paprika, cook for an additional 2 minutes. Add the coconut milk, tamari, and coconut sugar. Whisk together. Allow to simmer until thickened, about 20 minutes, whisking occasionally. 

  2. While the sauce is simmering, bring a large pot of well-salted water to a boil. Cook the pasta according to it's instructions. 5 minutes before the cooking time is up add the broccoli rabe. Cook together for 5 minutes.  Strain and place in a large bowl. 

  3. Once the sauce is thickened whisk in the cilantro. Combine the sauce and the broccoli rabe pasta. Serve immediately!