This hearty pumpkin and coconut curry features a warming spice blend of ginger, nutmeg and cinnamon served on a bed of fluffy red quinoa. Packed with nourishing vegetables, kale and cauliflower, this curry is equal parts delicious and nutritious.
Contains: Cashews, Sulphites
May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, Soy, other Tree Nuts
What We'll Send
Organic Red Quinoa
Yellow Curry Paste
Canned Coconut Milk
Cinnamon, Nutmeg, Turmeric, Chili Powder, Ground Ginger
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
Nutritional Info Per Serving
Thoroughly rinse and drain red quinoa in a fine mesh sieve.
Add quinoa to a pot with 1 ½ cups salted water and bring to a boil.
Reduce heat to low and cover with a lid.
Cook for 18–22 minutes, or until grains are tender.
Wash cauliflower, kale, cilantro and lime.
Cut cauliflower florets into roughly 3/4 inch pieces.
Trim stems from kale and slice leaves into 1 inch ribbons. Slice stems into 1/4 inch pieces.
Pick and chop cilantro leaves.
Cut lime in half.
Heat 2 tbsp. olive oil in a large saucepan over medium.
Once hot, add shallots,kale stems and cauliflower to saucepan.
Cook for 3–4 minutes, or until vegetables are starting to brown.
Add garlic, ginger,spice blend and curry paste to saucepan.
Cook for 1 minute or until fragrant.
Add coconut milk, pumpkin puree and maple syrup and 1/2 cup water to saucepan.
Bring to a simmer and reduce heat to medium-low.
Cook for 10–12 minutes, stirring occasionally, until curry thickens and cauliflower is fully tender.
Add kale and cook 2–3 minutes, or until bright green and tender.
Season to taste with salt and pepper.
Stir in cashews and squeeze in lime juiceto taste just before serving.
Plate + Serve
Divide quinoa into bowls.
Ladle curry on top of quinoa.
Garnish with cilantro and crispy onions.
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