In a large skillet on medium heat, Melt 1 tbsp coconut oil. Add fresh onion, red pepper, green beans, tomatoes, garlic, and ginger. Stir frequently while cooking 4.5 minutes, until the veggies are tender but still crisp. Stir in coconut milk and curry powder, and red pepper flakes. Cook until warm and veggies done to your liking, season to taste with salt and pepper.
While the veggies cook, cook pasta according to package directions, about 3 minutes. Drain. Melt remaining coconut oil in pot from pasta, and GENTLY toss pasta in oil with white pepper and salt.
Divide portions of pasta and cover with curried veggies. Garnish with fresh cilantro, and enjoy!