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Roasted Squash Curry Fill 1 Created with Sketch.

with Crispy Mung Beans & Jasmine Rice

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Veggie curry gets a unique lift from spaghetti squash—oven-roasted, broken into pasta-like strands, and tossed with the spicy, aromatic ingredients the dish is known for.

fresh
ingredients
Roasted Squash Curry with Crispy Mung Beans & Jasmine Rice
Title
  • ½ cup Jasmine Rice
  • 1¾ cups Light Coconut Milk
  • 1 Lime
  • 1 Spaghetti Squash
  • 1 Yellow Onion
  • 1 bunch Mint
  • 2 Tbsps Dried Mung Beans
  • 1½ Tbsps Yellow Curry Paste
  • 1 1-Inch Piece Ginger
  • 1 Makrut Lime Leaf
  • 1 Tbsp Sugar
  • ½ lb Baby Bok Choy
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place in a baking dish, cut side up. Drizzle with olive oil and season with salt and pepper. Arrange cut side down and fill the dish with 1/4 inch of water. Roast 32 to 35 minutes, or until the cut side is tender when pierced with a fork. Remove from the oven.

Cook the rice:
2 Cook the rice:

While the squash roasts, in a small saucepan, combine the rice, lime leaf, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Carefully remove and discard the lime leaf. Fluff the cooked rice with a fork.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the rice cooks, peel and thinly slice the onion. Peel and finely chop the ginger. Quarter the lime. Cut off and discard the root end of the bok choy; thinly slice crosswise. Pick the mint leaves off the stems; discard the stems.

Cook the aromatics:
4 Cook the aromatics:

While the squash continues to roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant.

Start the curry:
5 Start the curry:

To the pan, add the coconut milk (shaking the can just before opening), sugar, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Finish the curry & serve your dish:
6 Finish the curry & serve your dish:

When cool enough to handle, using a fork, scrape the flesh of the roasted squash into a bowl; separate any clumps. (The result should resemble cooked spaghetti.) Discard the skins. Add the squash and sliced bok choy to the pan of curry. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Turn off the heat. Stir in the juice of 2 lime wedges; season with salt and pepper to taste. Top the cooked rice with the finished curry. Garnish with the mung beans and mint leaves (tearing just before adding). Serve with the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place in a baking dish, cut side up. Drizzle with olive oil and season with salt and pepper. Arrange cut side down and fill the dish with 1/4 inch of water. Roast 32 to 35 minutes, or until the cut side is tender when pierced with a fork. Remove from the oven.

2 Cook the rice:

While the squash roasts, in a small saucepan, combine the rice, lime leaf, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Carefully remove and discard the lime leaf. Fluff the cooked rice with a fork.

Cook the rice:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the rice cooks, peel and thinly slice the onion. Peel and finely chop the ginger. Quarter the lime. Cut off and discard the root end of the bok choy; thinly slice crosswise. Pick the mint leaves off the stems; discard the stems.

4 Cook the aromatics:

While the squash continues to roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant.

Cook the aromatics:
Start the curry:
5 Start the curry:

To the pan, add the coconut milk (shaking the can just before opening), sugar, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

6 Finish the curry & serve your dish:

When cool enough to handle, using a fork, scrape the flesh of the roasted squash into a bowl; separate any clumps. (The result should resemble cooked spaghetti.) Discard the skins. Add the squash and sliced bok choy to the pan of curry. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Turn off the heat. Stir in the juice of 2 lime wedges; season with salt and pepper to taste. Top the cooked rice with the finished curry. Garnish with the mung beans and mint leaves (tearing just before adding). Serve with the remaining lime wedges on the side. Enjoy!

Finish the curry & serve your dish: