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What you'll be getting:
Veggie Curry
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Per Serving:
250 g veggies (cauliflower, carrots, butternut squash, green beans, zucchini)
1 c red lentil simmering sauce* (red lentils, turmeric, ginger, cardamom, cloves, cinnamon, coconut milk, onions, sugar) *this is not a spicy curry
1/3 c jasmine rice, fully cooked

Equipment needed: pan/pot large enough for all the ingredients
 

Heat up your pan/pot, when hot add your veggies. Cook on medium to high heat for roughly 5 minutes. Place a lid on the pot to speed up the process. You want the butternut squash and carrots to be a little tender.

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When the veggies have started to soften, add the simmering sauce. Set a timer for 20 minutes. Simmer on a medium heat.

The rice is fully cooked and just needs to be warmed. When your timer goes off, check the curry. If the veggies are tender, they are done. Put the curry on top of the rice! From start to finish this dinner takes less than 30 minutes. Enjoy!

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