Butternut squash curry with coconut

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This is a tasty filling curry and, whilst it is vegetarian, can pair well with chicken (which you could add after the onion). The squash really takes on the flavour, which makes this curry perfect for left-over lunches the next day!

Our kit costs £1.00 and serves 4, and you can check out the full recipe here

What's in the kit?

A spice mix for the curry including coriander seeds cumin seeds, fennel seeds, yellow mustard seeds, which are premeasured and ready to pour into the mixture when the recipe indicates

What will I need?

Vegetable oil (1 tbsp)
Shallots (3, chopped)
Garlic cloves (2, minced)
Ginger (thumb sized, grated)
Chilli (1 deseeded, thinly sliced)
Carrots (2, chopped into .5 cm rings)
Coriander (small bunch, chopped)
Butternut squash (deseeded, thinly slices)
Spinach (250g)
Chopped tomatoes (1 x 400g tin)
Coconut milk (1 x 400ml tin)
Coconut flakes (50g)
Lime (2)
Honey or syrup (2 tbsp)



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