Butternut Squash and Cauliflower Curry

A unique take on vegetarian curry uses the season’s best veggies – butternut squash and cauliflower. Enjoy a hint of heat from Penzey’s curry powder in this dish that’s served over brown rice.

Per serving: 490 calories, 13 g fat, 12 g protein, 79 g carbs, 7 g sugar, 7 g fiber, 470 mg sodium


About Single Serving Orders

This size is available in “lunchbox style” or “make at home” versions. For the lunchbox, I’ll do all the work so you’re all set for the brown bag. If you select “make at home”, you get to spend some time in the kitchen. I don’t do your dishes, but I’ve done the rest of your dirty work. Basic time and instructions are included below.  If you order the “lunchbox style”, it comes with fruit.


Instructions: Reheat rice and curry in separate containers in the microwave or stove top. Top rice with curry and enjoy.

Ingredients: Chickpeas, brown rice, green peas, onion, olive oil, garlic, flour, Penzey’s curry powder, butternut squash, cauliflower, red potatoes, organic vegetable stock, salt and pepper, coconut milk

Special Diets: Vegetarian, Vegan, Dairy-Free, Nut-Free, Gluten-Free

Per serving: 490 calories, 13 g fat, 12 g protein, 79 g carbs, 7 g sugar, 7 g fiber, 470 mg sodium

This product is currently out of stock and unavailable.


A unique take on vegetarian curry uses the season’s best veggies – butternut squash and cauliflower. Enjoy a hint of heat from Penzey’s curry powder in this dish that’s served over brown rice.

 

Portion Size

Single Serving – Lunchbox Style, Single Serving – Make At Home, Six Servings, Two Servings, Four Servings