Coconut Curry Rotini
Updated: Mar 21
A great way to tone down spicy heat is by cooking in some type of dairy. This is our vegan twist on a dairy curry rotini, using coconut milk.
1/3 Cup Vegetable Oil
2 Shallots (Sliced)
2 Tablespoon POKS Spices Extra Spicy Seasoning or Mild Spicy Seasoning
1/2 Teaspoon Dried Basil Flakes
1/2 Teaspoon Jamaican Curry Powder
1 Teaspoon Salt
5 Vine Tomatoes (Diced)
1.5 cup of Canned Unsweetened Coconut Milk
1 Teaspoon Tomato Paste
1.5 Cooked 3 Color Rotini
Heat oil in a pan on medium heat and add in Shallots.
Add in POKS Spices Extra Spicy or Mild Spicy Seasoning, Jamaican Curry, Basil and Salt and stir.
Add in tomato paste, stir and add in the diced tomato paste. Allow to cook for 10 minutes.
Pour in the unsweetened coconut and continuing cooking for 20 to 25 minutes.
Add in pre-cooked protein (short beef ribs were used in this recipe).
Cook for another 10 minutes. The sauce should have thickened up at this stage, if not continuing cooking for another 10 to 15 minutes.
Add the pre-cooked al dente tricolor rotini to the sauce, fold in and cook for 5 minutes to allow the rotini to be fully cooked