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20 minutes

Coconut Shrimp Korma

over Butternut Squash ‘Rice’ & Crispy Greens

Cooking time

20 minutes




460 /serving

Korma is one of our favourite dishes from the Indian diaspora—rich and fragrant, it always feels like a soul-soothing indulgence. We’re happy to report that you can enjoy all the decadence of this classic curry meal over riced butternut squash instead of white grains. You’ll get that signature korma creaminess from coconut milk, adding a touch of sweetness to the spiced shrimp. Brighten it up with oven-crisped greens, a squeeze of citrus and chopped chives.

We will send you:

  • 340g Shrimp (high-protein serving)
  • 90g Baby spinach (or baby kale)
  • 1 Bunch of chives
  • 25g Diced onions
  • 1 Lime (or lemon)
  • 300g Butternut squash ‘rice’ (chopped butternut squash)
  • 165ml Coconut milk
  • 12g Magistral Masala spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

Contains: Shrimp

You will need:

Large pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
28 g
Saturated Fat
13 g
1300 mg
Total Carbs
28 g
11 g
28 g
4 g
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Make the crispy spinach
Preheat the oven to 400°F. On a lined sheet pan, toss the spinach with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, 12 to 14 minutes, until crispy.
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Cook the butternut squash ‘rice’
While the spinach crisps, in a large pan, heat a drizzle of oil on medium-high. Add ½ the onions and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the butternut squash ‘rice’ and cook, stirring frequently, 6 to 8 minutes, until softened. Transfer to a bowl and season with S&P to taste. Wipe out and reserve the pan.
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Mise en place
While the butternut squash ‘rice’ cooks, quarter the lime. Thinly slice the chives.
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Cook the shrimp
In the reserved pan, heat a drizzle of oil on medium. Pat the shrimp dry with paper towel; season with ½ the spice blend and S&P. Add the shrimp* to the pan in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Make the korma
In the same pan, heat a drizzle of oil on medium-high. Add the remaining onions. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the coconut milk and ¼ cup water (double for 4 portions); season with the remaining spice blend and S&P to taste. Cook, stirring frequently, 2 to 3 minutes, until thickened. Add the cooked shrimp and juice from up to ½ the lime wedges (to taste); stir to combine thoroughly.
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Plate your dish
Divide the butternut squash ‘rice’ between your plates and top with the finished shrimp korma. Garnish with as many chives as you’d like and add a squeeze of the juice from the remaining lime wedges if desired. Serve the crispy spinach on the side. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.