Brown Rice Pasta with Coconut Curry Sauce
1 pkg brown rice pasta
1 bunch of kale, chopped
1 mango, seeded and diced
1/2 container of grape tomatoes, halved (optional)
2 Tbsp ghee (clarified butter)
1 Tbsp curry powder
1 can coconut milk
salt to taste
1. Cook pasta and kale. I actually start boiling the pasta then throw the kale in with it for the last 2 mins. Drain.
2. In a separate small saucepan, melt the ghee. Add the curry and stir and cook for 1 minute. Add the can of coconut milk. Add salt.
3. Pour the sauce over the pasta and kale, add the mango and tomatoes.