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Ingredients

• 1½ cup of coconut milk
• ½ cup of fresh tomato, roughly chopped
• ½ clove of garlic
• ¼ stalk of spring onion
• 3 large dates, pitted and soaked in lukewarm water for 10 minutes to soften
• 3 tablespoons of tomato paste
• 1 tablespoon of lime juice
• 2 teaspoons of fresh ginger, peeled
• 1 ½ teaspoon of curry powder
• ¾ teaspoon of Celtic sea salt
• ½ teaspoon of garam masala (Indian spice mix)
• Cayenne pepper, to taste

Pasta

Ingredients

• 1 cup cooked chicken breast, chopped
• 4 small zucchini
• 2 small carrots
• 2 large handfuls of cherry tomatoes
• 1 handful of cilantro
• 1 stalk of spring onion
• 1 handful of pine nuts, raw or lightly toasted
• 1 tablespoon extra-virgin olive oil

Tomato Coconut Curry Sauce

Instructions

• Combine coconut milk, tomato, garlic, spring onion, dates, tomato paste, lime juice, ginger, curry powder, salt, garam masala, and cayenne pepper in the blender. Blend until smooth and creamy.
• Soak the cooked chicken in the sauce while preparing the pasta

Pasta

Instructions

• Slice cherry tomatoes in halves; roughly chop cilantro and finely slice your spring onion.  Set to the side as the garnish.
• In a small pan, lightly toast pine nuts on medium heat with olive oil.
• To prepare the noodles you will need a spiralizer.  First, peel your zucchini and carrots. Next, turn them into noodles using the spiralizer
• Combine vegetable pasta, coconut curry tomato sauce, and chicken right before serving. If you combine the vegetables and the sauce in advance, the pasta will become watery.
• Serve with cherry tomatoes, cilantro, spring onion, and pine nuts on top.

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