Meal Kit
Potato and Snow Pea Coconut Curry
with basmati rice
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Wheat, Soy
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Vegetarian
Chef
David Padilla
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.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 5⅗ fl. oz. Coconut Milk
- 1 Red Bell Pepper
- ½ cup Basmati Rice
- 3 oz. Snow Peas
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2 fl. oz. Coconut Curry Sauce
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½ oz. Crispy Fried Onions
- ¼ oz. Cilantro
- ½ 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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Calories550
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Carbohydrates66g
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Net Carbs59g
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Fat28g
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Protein9g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Small Pot
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! 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.
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1 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. -
2 Prepare the Ingredients
Cut potatoes into 1" dice.
Mince cilantro, leaves and stems.Stem, seed, remove ribs, and cut red bell pepper into 1/4" strips.Trim ends off snow peas. Cut into 1/2" pieces. -
3 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. -
4 Finish the Curry
Add curry sauce, coconut milk, snow peas, 1/4 tsp. salt, a pinch of pepper, and 1/2 cup water to hot pot. Bring to a simmer.
Once simmering, stir occasionally until potatoes are fork-tender, 15-20 minutes.Remove from burner. -
5 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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