1 tsp garam marsala (finally found it for sale at Whole Foods!)
½ tsp grated ginger
⅛ tsp ground cloves
3-4 cups kale, chopped
salt & pepper to taste
Optional garnishes: cilantro, green onions, lime
Instructions
Preheat oven to 425 degrees
While oven is heating up, cut spaghetti squash in half long ways and scrape out seeds. Lightly drizzle with olive oil, sprinkle with salt, and place cut side down on a cookie sheet. Bake for 20-25 or until fork tender.
Place large pot over medium heat, cook garlic until fragrant (about 1 min.). Add onion & red bell pepper and cook until soft (about 5 min.) Add chicken and cook until exterior is lightly brown.
Add vegetable broth, coconut cream, soy sauce, sesame oil, and spices into the pot. Cook for 5-10 minutes until chicken is fully cooked through.
Add kale and cook until the kale has wilted.
When spaghetti squash has finished cooking, remove from oven, and let cool until you are able to handle it. Use a fork to scrape the interior flesh of the squash and it will pull away in noodle form.
Add a pile of noodles into a bowl and spoon coconut chicken curry mixture over the noodles. Garnish as you like (but I highly suggest using cilantro, green onions, and a squeeze of lime juice), and enjoy!
Recipe by Learn by Cooking at https://www.learnbycooking.com/coconut-chicken-curry-noodles/