Easy Coconut Curry
Total Time
50 mins
Prep Time
15 mins
Cook Time
35 mins
Rating
4.92 out of 5 stars
(118)
Ingredients
4 servings
- 1 tablespoon coconut oil
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- ½ teaspoon grated fresh ginger
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon turmeric
- ¼ teaspoon ground cardamom
- 1 teaspoon sea salt
- 2 cups cubed butternut squash
- 3 red Thai chiles, or 1 serrano, or ½ jalapeño, thinly sliced
- 2 cups cauliflower florets
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- 4 cups fresh spinach
- ½ cup fresh or frozen peas
- Freshly ground black pepper
- 2 cups cooked basmati rice
- Fresh basil or cilantro leaves
- Naan bread, optional
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Preparation
Step 1
Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.
Step 2
In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
Step 3
Add the butternut squash and chiles to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes, or until the vegetables are tender.
Step 4
Add the lemon juice, lime juice, spinach, and peas and stir. Taste and adjust the seasonings, adding additional lime juice, salt, and pepper, as desired.
Step 5
Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.
Step 6
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Chef's notes
If you don’t have butternut squash, use sweet potatoes. If you don’t have cauliflower, then use broccoli. Green beans, carrots, bell peppers, and potatoes would be great here as well.
If you want more heat, spice it up. Add extra chiles or more turmeric, ginger, cardamom, cayenne, or red pepper flakes.
Vary how you serve it. You can serve this curry with basmati rice, brown rice, cauliflower rice, or even quinoa.
