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Dairy Free
Gluten Free

Zucchini-Butternut Squash Curry

with Lentils & Basmati Rice

Cooking time

25 minutes




880 /serving

A weeknight vegetarian dinner that feels at once healthy and hearty, this yellow curry is fragrant, silky and flavourful. Sweet butternut squash, brown lentils and seasonal 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 fresh lime and a handful of chopped cilantro and spoon over delicate basmati rice for a soul-soothing Thai-inspired dinner.

We will send you:

  • 1 Bunch of cilantro
  • 20g Ginger
  • 1 Lime
  • 1 Zucchini
  • 225g Diced butternut squash
  • 157g Basmati rice
  • 540ml Lentils (canned)
  • 400ml Coconut milk
  • 18g Mild yellow curry paste

You will need:

2 Medium pots
Salt & pepper
Total Fat
33 g
Saturated Fat
26 g
530 mg
Total Carbs
122 g
14 g
25 g
16 g
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let 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 cut the lime into wedges. Quarter the zucchini lengthwise; cut into bite-sized pieces. Peel and mince the ginger. Roughly chop the cilantro leaves and stems.
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Start the curry
In another medium pot, heat a drizzle of oil on medium-high. Add the curry paste and up to ½ the lime zest and ginger (to taste). Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the coconut milk (shake before adding) and ½ cup water (double for 4 portions); season with S&P.
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Cook the vegetables
To the pot of curry, add the butternut squash and ½ the lentils. Cook, stirring occasionally, 8 to 10 minutes, 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 remaining ginger and lime zest as you’d like. Stir to combine thoroughly and season with S&P. Divide the lentil rice between your bowls. Top with the finished curry. Garnish with the remaining cilantro and squeeze the juice of the remaining lime wedges over the curry. Bon appétit!