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Zucchini-Butternut Squash Curry

with Lentils & Basmati Rice

Cooking time

25 minutes

Servings

2/4

Calories

880 /serving

A plant-based dinner that feels at once healthy and hearty, this yellow curry is fragrant, silky and flavourful. Sweet butternut squash, brown lentils and zucchini bathe in this aromatic broth made with a mild curry paste blended into creamy coconut milk. Bring out the brightness of the spices and veggies with a good squeeze of citrus and a handful of chopped cilantro, then spoon it over delicate rice for a Thai-inspired dinner ready in under a half-hour.

We will send you:

  • 1 Bunch of cilantro
  • 20g Ginger
  • 1 Lime (or lemon)
  • 1 Zucchini
  • 225g Diced butternut squash
  • 157g Basmati rice
  • 540ml Lentils (canned)
  • 400ml Coconut milk
  • 36g Mild yellow curry paste

You will need:

2 Medium pots
Zester
Strainer
Peeler
Oil
Salt & pepper
Total Fat
33 g
Saturated Fat
26 g
Sodium
1030 mg
Total Carbs
124 g
Sugars
14 g
Protein
26 g
Fibres
17 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot; season with S&P.
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Mise en place
While the rice cooks, drain and rinse the lentils. Zest and quarter the lime. Quarter the zucchini lengthwise; cut crosswise into bite-size pieces. Peel and mince the ginger. Roughly chop the cilantro leaves and stems.
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Start the curry
In a second medium pot, heat a drizzle of oil on medium-high. Add the curry paste and up to ½ the lime zest and ginger (both to taste). Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the coconut milk and ½ cup water; season with S&P.
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Finish the curry
To the pot of curry, add the butternut squash and ½ the lentils. Cook, stirring occasionally, 8 to 10 minutes (15 to 18 minutes for 4 portions), until the squash is tender when pierced with a fork. Add the zucchini and cook, stirring occasionally, 2 to 3 minutes, until tender. Add juice from up to ½ the lime wedges (to taste) and stir to combine; season with S&P.
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Finish the rice & serve
To the pot of rice, add the remaining lentils, ½ the cilantro and as much of the remaining ginger and lime zest as you’d like. Stir to combine and season with S&P. Divide the lentil rice between your bowls. Top with the zucchini-butternut squash curry. Garnish with the remaining cilantro and squeeze the juice of the remaining lime wedges over the curry. Bon appétit!