INGREDIENTS
1 tbsp
avocado oil
14 ozs
canned coconut milk
1 1/2 lbs
chicken breasts
1 tsp
curry powder
2 tsps
dried ginger
2 tsps
garam masala
3 larges
garlic cloves
1 serving
ground pepper
1 small
onion
1 tsp
pink himalayan salt
6 lbs
spaghetti squash
3 ozs
tomato paste