Ingredients
1tbspThai curry blend
1tbspspinach powder
1tbspfresh ginger,minced
½tspkosher salt
1tbspcanola oil
1canlite coconut milk
1lbspaghetti
1zucchini
1large carrot
¼cupcilantro,diced
Preparation
Cook the spaghetti 1 minute shy of what is on the box, then drain.
While the spaghetti is cooking spiralized 1 peeled carrot and 1 zucchini (ends trimmed).
In a large skillet on medium-high heat add the canola oil, ginger, Thai curry blend, spinach powder, and kosher salt.
Stir the spices and cook for about 30 seconds until fragrant.
Add in the coconut milk and stir together.
Add in the spiralized zucchini and carrot and cook for 2 minutes.
Turn off the heat and add in the spaghetti and toss it all together.
Add in the cilantro, toss and serve immediately.
