When I made this dish the other day, I didn’t mean to.  I walked into that kitchen with the intention of making macaroni and cheese – my all time favorite food! I’m not sure what happened to my taste buds between the time I walked in with cheese on the brain, and walked out with a steamy plateful of this spicy goodness, but I didn’t really have any complaints after I had my first bite.

It’s a super flexible dish so feel free to add whatever vegetables you want to it.  I would have included red and orange peppers for flavor, color and overall sexiness – if there weren’t only shriveled, sad excuse for peppers at $3.99 each in Publix that week.

• 1/2 box penne rigate
• 3 tablespoons red Thai curry paste
• 1 can coconut milk
• 1/2 half of frozen spinach, de-thawed or  two big handfuls of roughly chopped fresh spinach
• 1 cup chopped cauliflower florets, bite sized
• 1/2 tbs cayenne pepper
• 1/2 tsp coriander
• 1/2 tsp garam masala
• 1/2 tsp paprika
• 1/2 tsp cumin

• Empty can of coconut milk into large skillet on medium-high heat and add the red Thai curry paste, gently stirring with wooden spoon until paste has dissolved.
• Add in cayenne pepper, coriander, garam masala, paprika and cumin and stir well.  Taste as you go, or use smaller amounts of the spices if you are looking for a more mild sauce – but remember that half of the heat is already in the curry paste.
• Now that all of the spices are in, add in your chopped cauliflower florets and spinach.  Turn skillet to medium-low heat and let simmer, stirring often, until the stem of florets are easily pierced with a fork and the spinach has wilted but is still bright green.
• At this point the coconut milk should have reduced by around half and taken on a creamier texture.
• Toss in 1/2 box of penne rigate cooked al dente until completely combined.

This vegetarian dish is perfect to warm you up on a cold day.  If you’re looking for more protein, feel free to add in grilled chicken or shrimp.