Hands-On Time: Stove: 12-15 minutes
Cook Time: Stove: 12-15 minutes
Thaw completely. Heat 1-2 Tablespoons of oil in a large skillet. Empty all contents from the veggie bag into the pan. Cook uncovered over medium heat for 5-7 minutes. Snip a corner of the sauce bag and squeeze it into the pan. The sauce might separate slightly, this is normal. Stir the veggies and sauce frequently. Cook an additional 4-6 minutes or until the squash is cooked through (165F) & veggies are tender. Serve on top of basmati or brown rice.
Basmati rice or brown rice. The rice is fully cooked. Empty the rice into a microwave safe bowl and heat until desired temperature, approximately 1.5-2.5 minutes. Add butter, salt and pepper if desired and fluff with a fork prior to serving.
Ingredients: Ingredients: butternut squash, chickpeas, onions, peppers, coconut milk, thai red curry paste (vegan), scallions, light soy sauce (vegan), basil, sugar. Contains: coconut.
Per serving: coming soon.