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20 minutes
Favourite
Dairy Free

Butternut Squash, Kale & Chickpea Curry

with Kaffir Leaves, Garlic & Lime Naan

Cooking time

20 minutes

Servings

4

Calories

680 /serving

This nourishing curry is sure to please meat lovers and vegetarians in your family alike. It’s chock full of hearty ingredients and comes together thanks to cooked chickpeas, diced butternut squash and pre-chopped kale. We haven’t forgotten flavour in our quest for filling food, however: we add coconut milk and vegetable demi-glace to our curry for thick and creamy texture, and simmer with kaffir leaves so they impart their fresh lime aromas. Garlicky and tangy naan flatbreads are broiled until golden, becoming the perfect instruments to scoop up every last bit of this delicious dish. Enjoy!

We will send you:

  • 1 Bunch of cilantro
  • 400g Diced butternut squash
  • 2 Garlic cloves
  • 1 Lime
  • 1 Onion (or shallot)
  • 100g Chopped kale
  • 3 Kaffir lime leaves
  • 24g Vegetable demi-glace
  • 36g Mild yellow curry paste
  • 540ml Chickpeas (canned)
  • 400ml Coconut milk
  • 4 Naan

Contains: Gluten, Wheat

You will need:

Large pot
Zester
Strainer
Sheet pan
Oil
Parchment paper
Salt & pepper
Total Fat
28 g
Saturated Fat
14 g
Sodium
1660 mg
Total Carbs
96 g
Sugars
14 g
Protein
18 g
Fibres
14 g
Preparation
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Mise en place
Zest and quarter the lime. Drain and rinse the chickpeas. Peel, halve and small dice the onion. Mince the garlic. Pick the cilantro leaves off the stem; roughly chop, separating the leaves and stems.
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Start the curry
In a large pot, heat a drizzle of oil on medium-high. Add the butternut squash and onions; cook, stirring frequently, 6 to 8 minutes, until softened. Add the cilantro stems and ⅔ the garlic; cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the curry paste; stir until thoroughly combined.
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Continue the curry
Preheat the oven to broil. To the pot of vegetables, add the coconut milk, chickpeas, kale, demi-glace, kaffir lime leaves (using your hands, gently bruise the leaves before adding) and 2 ½ cups of water. Bring to a boil, then reduce the heat to simmer. Cook, stirring occasionally, 8 to 10 minutes, until the vegetables are tender and the curry has thickened.
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Prepare the naan
While the curry cooks, place the naan on a lined sheet pan. In a small bowl, combine the remaining garlic, up to ½ the lime zest (to taste) and a drizzle of oil; season with S&P to taste. Brush the naan lightly with the garlic mixture. Transfer to the oven and broil, 1 to 2 minutes, until lightly golden.
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Finish & serve
Remove the kaffir lime leaves and add the juice of 2 lime wedges to the pot of curry; stir to combine. Divide the finished curry between your bowls. Garnish with as many of the cilantro leaves and as much of the remaining lime zest as you’d like. Quarter the lime naan; serve on the side, along with the remaining lime wedges. Bon appétit!