Creamy butternut squash, sweet potatoes and coconut milk stew with fragrant saffron rice.
water, vegetable stock (water, carrots, onion, celery, leeks, tomatoes, canola oil, salt, bay leaf), rice, sweet potato, butternut squash, diced tomatoes, coconut milk (coconut milk, water), lentils, onion, spinach, tomato paste , canola oil, garlic, apple cider vinegar, salt, black pepper, cumin, turmeric, saffron, chili powder
Per meal (380g)
Energy 341 kcal
Protein 9 g
Total fat 9.2 g
Saturated fat 5.4 g
Trans fat 0 g
Carbohydrates 57.1 g
Sugars 5.5 g
Dietary fiber 8.2 g
Sodium 409 mg
How it's made
- We start by soaking Iranian saffron in water to release it's color and full flavor. We then stir in the saffron into the soaked basmati rice together with pan fried onions.
- The stew is made with butternut squash, sweet poatoes and green lentils that we gently cook together with our home made veggie stock and coconut milk.
- We spice the stew with ground cumin, turmeric, and chili before quickly adding the spinach.
Our chefs lovingly prepare each of our meals by hand. We then blast freeze our meals to keep the flavors and nutrition without any additives or preservatives required.
Our cooking instructions are only a guide, all equipment differs so please adjust accordingly.
Microwave (750 Watt)
Remove paper sleeve and poke a few holes with a knife or a fork in the plastic film (it's microwave safe!). Place in middle of microwave and heat for 6 minutes. Wait for 1 minute to let the heat distribute evenly before removing from microwave.
Please remember to recycle the packaging after you've enjoyed your meal!