Easy Coconut Curry
Prep: 15 minutes | Cook: 35 minutes | Total: 50 minutes
Servings: 4
This is my go-to vegetable curry recipe. It's easy to make, but it packs a punch of flavor from turmeric, ginger, more delicious spices & fresh chiles.
Ingredients
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1 tablespoon coconut oil
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1 cup chopped yellow onion
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2 cloves garlic, minced
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½ teaspoon grated fresh ginger
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½ teaspoon ground cumin
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¼ teaspoon ground coriander
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¼ teaspoon turmeric
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¼ teaspoon ground cardamom
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1 teaspoon sea salt
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2 cups cubed butternut squash
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3 pieces red Thai chiles, or 1 serrano, or ½ jalapeño, thinly sliced
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2 cups cauliflower florets
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1 (13.5-ounce) can full-fat coconut milk
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1 tablespoon fresh lemon juice
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1 tablespoon fresh lime juice
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4 cups fresh spinach
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½ cup fresh or frozen peas
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Freshly ground black pepper
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2 cups cooked basmati rice
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Fresh basil or cilantro leaves
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Naan bread, optional
Instructions
- 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.
- In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
- 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.
- 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.
- Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.