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
A note about serious food allergies
A fair amount of Indian food is vegetarian, so its not a surprise we paired a coconut curry with vegetables in this lovely meal. You'll double starch it up with fluffy potatoes and soft rice (whoops, other way around!). The fresh snow peas and sweet peppers only add to the joy. And this sauce… a fork-licking bonanza if there ever was one. We think we've done vegetarians and Indian-inspired cuisine proud here.
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.
You Will Need
Before You Cook
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
Meatlovers! Cook proteins in a large non-stick pan over medium heat with 1 tsp. olive oil. If using Impossible burger, break up burger until heated through, 4-6 minutes. If using diced chicken, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ground beef, break up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. If using steak strips, separate into a single layer and pat dry. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add proteins to curry as desired.
Cook the Rice
Bring a small pot with rice and 1 cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Cut potatoes into 1" dice.
Mince cilantro, leaves and stems.
Stem, seed, remove ribs, and cut red bell pepper into ¼" strips.
Trim ends off snow peas. Cut into ½" pieces.
Start the Curry
Place a medium pot over medium-high heat and add 1 Tbsp. olive oil.
Add potatoes, garlic salt, and red bell pepper to hot pot.
Stir occasionally until lightly browned, 3-5 minutes.
Finish the Curry
Add curry sauce, coconut milk, snow peas, ¼ tsp. salt, a pinch of pepper, and ½ cup water to hot pot. Bring to a simmer.
Once simmering, stir occasionally until potatoes are fork-tender, 15-20 minutes.
Remove from burner.
Finish the Dish
Plate as pictured on front of card, topping rice with curry and garnishing with cilantro and crispy onions. Bon appétit!
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