Meal Kit
Butternut Squash Coconut Curry
with crispy onion rice
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Wheat
- Vegetarian
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
- 8 oz. Cubed Butternut Squash
- 5⅗ fl. oz. Coconut Milk
- 1 Green Bell Pepper
- 5.47 oz. Long Grain White Rice
- 1 Lime
- 1 Tbsp. Yellow Curry Paste
- ½ oz. Crispy Fried Onions
- ¼ oz. Cilantro
- 1 tsp. Minced Garlic and Chili Pepper
- 1 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories840
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Carbohydrates123g
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Net Carbs111g
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Fat32g
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Protein19g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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Add protein to meal as desired.
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1 Cook the Rice
Bring a small pot with rice, a pinch of salt, and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and stir in cilantro (prepared in a later step) and crispy onions until combined.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Drain and rinse chickpeas in a colander/strainer.
Halve lime. Cut one half into wedges and juice the other half.Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.Coarsely chop cilantro (no need to stem). -
3 Start the Stew
Halve any large butternut squash pieces to roughly match smaller pieces.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.Add butternut squash, 1/4 tsp. salt, and 1/4 cup water to hot pan. Cover, and stir occasionally until tender and slightly browned, 8-12 minutes.If pan is dry, add additional water, 1 Tbsp. at a time, as needed. -
4 Add the Peppers and Chickpeas
Uncover and add bell peppers, chickpeas, half the garlic salt (reserve remaining for sauce), and a pinch of pepper to hot pan. Stir occasionally until peppers are slightly browned, 5-7 minutes.
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5 Finish Stew and Finish Dish
Add curry paste, minced garlic and chili pepper (to taste), and remaining garlic salt to hot pan. Stir constantly until combined and fragrant, 30-60 seconds.
Add coconut milk, 2 tsp. lime juice, and 1 1/4 cups water.Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is sightly thickened, 4-6 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with stew. Squeeze lime wedges over to taste. Bon appétit!
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