INGREDIENTS
1 14 ounce can
Chickpeas
1
Eggplant, about 1 pound, medium
2 cloves
Garlic
2 tsp
Ginger, fresh
4 cups
Kale, leaves
2 tbsp
Mint, fresh
2 tbsp
Parsley, fresh
1 cup
Red onion, thin
1
Spaghetti squash
1 cup
Coconut milk, unsweetened
2 cups
Tomato sauce
2 tbsp
Curry powder
1
Kosher salt and black pepper
2 tbsp
Olive oil, extra virgin