Chicken Coconut Curry Noodle Bowl

Ingredients

• green onions, to garnish
• cilantro, to garnish
• 2 limes, sliced
• 2 tablespoons Gold Label Virgin Coconut Oil
• salt and pepper to taste
• ¹/₈ teaspoon ground cloves
• ½ teaspoon ginger
• + 16 more ingredients
• • 1 teaspoon garam marsala
  • 1 teaspoon ground coriander
  • 3 tablespoons curry powder
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon Coconut Aminos
  • 2 garlic cloves, minced
  • 2 tablespoons Coconut Cream Concentrate (optional-it makes an even creamier curry)
  • 2 tablespoons almond butter (optional)
  • 2 cups vegetable broth (no sugar added)
  • 1 (14oz) can coconut milk
  • 3-4 cups of spinach or kale (I used kale)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1lb chicken, chopped into 1 inch cubes
  • 1 medium spaghetti squash

1. Preheat your oven to 425 degrees. 2. Cut your spaghetti squash in half, lengthwise, removed seeds and excess threads, place open side down on a cookie sheet and bake for 20-25 minutes or until spaghetti squash gives a bit when you poke it. 3. While spaghetti squash cooks, pull out a large so...

View full recipe at SpringPad