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Fresh pre-cut ingredients
Ready in 25 minutes

Caribbean-Style Squash & String Bean Curry

with Toasted Almond Rice

Cooking time

25 minutes

Servings

2/4

Calories

670 /serving

Curries have a long history in the Caribbean region, dating back more than 150 years. Our East to West Indies spice blend is a turmeric-led mix that lends a bright yellow hue and mellow vibes to a hearty coconut milk curry. You’ll also incorporate some mango chutney magic to top up the tropical charm. It all plays out on chunks of fork-tender butternut squash and string beans, set atop white rice dotted with delightfully crunchy slices of toasted almonds.

We will send you:

  • 15ml Minced garlic
  • 200g String beans
  • 300g Diced butternut squash
  • 1 Lime
  • 165ml Coconut milk
  • 30g Mango chutney
  • 25g Sliced almonds
  • 160g White rice
  • 30g Vegetable demi-glace
  • 9.5g East to West Indies spices (turmeric, sea salt, coriander, cumin, white peppercorns, fenugreek, paprika, mustard, allspice, nutmeg, cloves, ginger)

Contains: Almonds, Mustard

You will need:

Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
11 g
Sodium
790 mg
Total Carb
109 g
Sugars
21 g
Protein
14 g
Fibre
10 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
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Toast the almonds
Meanwhile, ​​heat a large, dry pan on medium. Toast the almonds, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl. Wipe out and reserve the pan.
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Start the curry
In the same pan, heat a drizzle of oil on medium-high. Sauté the squash and garlic, 4 to 6 min., until beginning to soften; season with the spices and S&P.
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Mise en place
Meanwhile, remove the stem ends of the string beans; halve crosswise. Quarter the lime.
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Finish the curry
To the pan of squash, add the coconut milk, mango chutney, demi-glace and ¼ cup water (double for 4 portions); bring to a boil. Add the string beans and reduce the heat to simmer. Cook, stirring frequently, 3 to 4 min., until the vegetables are tender and the liquid has slightly reduced. Add the juice of ½ the lime wedges and S&P; stir well.
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Finish & serve
To the pot of rice, add ¾ of the almonds; stir well. Divide the rice between your plates. Top with the curry. Garnish with the remaining almonds and lime wedges. Bon appétit!