Filipino Coconut Curry with Butternut & Brussels Kit

What You Get

Brussels sprouts

Butternut cubes

Coconut curry simmer sauce

Pumpkin puree

Cooked white rice

Green onions

Lime

What You'll Need

Coconut oil or canola oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 425°F. Line 2 sheet pans with parchment or foil.

Step 2

Trim and cut the brussels in half. Pile the brussels on one of the prepared pans, drizzle with 2 tablespoons melted coconut oil, season with salt and pepper, and toss to coat. Pile the butternut on the other pan, drizzle with 2 tablespoons melted coconut oil, season with salt and pepper, and toss to coat.

Step 3

Transfer the pans to the oven and roast until browned and fork tender, 20 to 25 minutes for the brussels, and 30 to 35 minutes for the butternut.

Step 4

In a large saucepan over medium-low heat, stir together the curry sauce and the pumpkin puree. Bring to a simmer and cook to let the flavors combine, stirring occasionally, 5 to 10 minutes. Fold in the roasted brussels and butternut. Season to taste with salt.

Step 5

Meanwhile, reheat the rice until steamed through and warm, 1 to 2 minutes. Slice a handful of green onions. Cut the lime into wedges for serving.

Step 6

Heap the rice into bowls, and spoon the coconut curry over. Sprinkle with the green onions and serve warm, with the lime wedges for squeezing.