Meal Kit

Indian Butternut Squash Curry

with basmati rice and snap peas

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Peanuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onion
  • 1 Shallot
  • Info
    ½ oz. Roasted Peanuts
  • 6 oz. Snap Peas
  • Info
    4 oz. Butter Chicken Sauce
  • ¾ cup Basmati Rice
  • 12 oz. Cubed Butternut Squash
  • 2 Garlic Clove
  • 1 tsp. Seasoned Salt Blend

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1

    Cook The Rice

    "Bring a small pot with basmati rice, minced garlic, and ¾ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes. Remove from burner and fluff with seasoned salt blend and green onion bottoms. Set aside. While rice cooks, prepare ingredients."

  2. 2

    Prepare The Ingredients

    Mince garlic Trim and thinly slice green onions on an angle, keeping white and green portions separate. Peel and halve shallot. Slice halves into thin strips. (Time: :52) Pull strings from sugar snap peas. Halve crosswise. Coarsely chop peanuts

  3. 3

    Cook Butternut Squash

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add butternut squash and snap peas to hot pan. Stir often until tender and lightly browned, 8-12 minutes. Add shallots, ¼ tsp salt and a pinch of pepper and cook 2-3 minutes or until shallots are browned. Add the sauce and 1oz of water. Stir to combine.

  4. 4

    Finish The Dish

    Garnish with peanuts and green onion tops. Plate dish as pictured on front of card. Bon appétit!

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