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Curried Egg Squash Noodle Pot

The coconut milk makes this noodle pot creamy while the turmeric adds a pop of color and a ton of health benefits—it’s anti-inflammatory, blood purifying and aids in digestion. If you don’t have a spiralizer, try this with pieces of roasted butternut squash instead. It’s also great with zucchini noodles (also called zoodles) in the summer.
From: goop.com (Hemsley+Hemsley)

½ cup full fat coconut milk
2 teaspoons garam masala or medium curry powder
½ teaspoon ground turmeric or freshly grated turmeric
1 small garlic clove, finely minced
1 pinch chili flakes or cayenne
2 tablespoons grated ginger squeezed to get 1 tablespoon ginger juice
1 tablespoon tamari
1 small handful cilantro leaves
1 or 2 scallions, thinly sliced
1 hard boiled egg, quartered
1 handful butternut squash noodles
1 handful spinach leaves
1 lime wedge

Combine all ingredients in a heatproof jar and refrigerate until ready to eat.

When ready, boil the kettle and remove the lime wedge from the jar.

Let the boiled water sit for a minute or two before filling the jar (leave a half inch at the top so it doesn’t overflow).

Stir, cover and let sit five minutes.

Remove the lid, stir again, squeeze in the lime juice and enjoy.