Butternut squash curry with coconut

In stock


Recipe kit comes in home compostable, plant-based packaging.

This vegetarian curry is full of flavour, with the sweet coconut topping it off perfectly. The squash really takes on the flavour, which makes this curry perfect for left-over lunches the next day. Our kit serves 4.

You can view the recipe by clicking here.

In the kit:

A spice mix ready to make your curry, including coriander seeds, cumin seeds, fennel seeds, and yellow mustard seeds.

You will need:

Vegetable oil (1 tbsp)
Garlic cloves (2, crushed)
Ginger (thumb-size piece, grated)
Chilli (1 deseeded, finely chopped)
Shallots (3-5 depending on size, finely chopped)
Butternut squash (deseeded, thinly sliced)
Chopped tomatoes (1 x 400g tin)
Coconut milk (1 x 400ml tin)
Lime (1, zest and juice kept separately)
Coconut flakes (large handful)
Honey or syrup (2 tbsp)
Chickpeas (1 x 400g tin, drained)
Spinach (250g)
Coriander (small bunch, finely chopped)

We source many of our spices from Soil Associate Organic Certified producers and are working towards certification ourselves.




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