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Hands-On Time: Stove: 12-15 minutes
Cook Time: Stove: 12-15 minutes
Thaw completely. Coconut milk may separate, this is normal. Heat 1-1.5 Tbsp. of oil in a large skillet on medium. Empty contents of onion cup into the pan and saute for 2 minutes. Add the coconut milk bag. Put 1/4 cup water into the empty coconut milk bag, seal & shake to loosen the rest of the milk. Pour into skillet. Add the chickpeas and butternut squash. Cover and simmer for 9-10 minutes. *Add a couple of handfuls of fresh spinach, kale, or other leafy green for a nutritional boost. Stir in and remove skillet from heat once greens are wilted, 1-2 minutes. Squeeze the lime over the mixture and serve over rice. Rice: The rice is fully cooked. Empty the bag into a microwave safe bowl and heat until desired temperature, approx. 1.5-2.5 minutes. Fluff with a fork prior to serving.
Ingredients: butternut squash, chickpeas, onions, coconut milk, vegan red curry paste, scallions, garlic, ginger, lime juice, salt and pepper. Basmati or brown rice. Contains: tree nuts.
Per serving: coming soon.