Description
A vibrant and comforting Easy Coconut Curry packed with wholesome vegetables, fragrant spices, and creamy coconut milk. This flavorful dish is perfect for a nutritious weeknight dinner and pairs beautifully with basmati rice and naan bread.
Ingredients
Scale
Vegetables and Aromatics
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- ½ teaspoon grated fresh ginger
- 2 cups cubed butternut squash
- 3 red Thai chiles (or 1 serrano, or ½ jalapeño, thinly sliced)
- 2 cups cauliflower florets
- 4 cups fresh spinach
- ½ cup fresh or frozen peas
Spices and Seasonings
- 1 tablespoon coconut oil
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon turmeric
- ¼ teaspoon ground cardamom
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice (plus lime wedges for serving)
Liquids and Accompaniments
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups cooked basmati rice
- Fresh basil or cilantro leaves, for garnish
- Naan bread (optional)
Instructions
- Sauté Onions: Heat the coconut oil in a large Dutch oven over medium heat. Add the chopped yellow onion and cook until soft and well-browned, about 10 minutes. Reduce the heat to low halfway through to prevent burning.
- Prepare Spice Mixture: In a small bowl, combine minced garlic, grated fresh ginger, ground cumin, coriander, turmeric, cardamom, and sea salt. Mix well and set aside to release flavors.
- Cook Vegetables: Add the cubed butternut squash and sliced chiles to the pot, stirring and cooking for 5 minutes. Then stir in the cauliflower florets.
- Simmer Curry: Pour in the full-fat coconut milk along with the prepared spice mixture. Cover the Dutch oven and let it simmer gently for 20 minutes, or until the vegetables become tender and infused with the spice aroma.
- Add Greens and Season: Stir in the fresh lemon juice, lime juice, spinach, and peas. Taste the curry and adjust the seasoning by adding more lime juice, salt, or freshly ground pepper as desired.
- Serve: Serve the rich coconut curry over warm cooked basmati rice. Garnish with fresh basil or cilantro leaves, accompany with naan bread if desired, and provide lime wedges on the side for extra brightness.
Notes
- You can adjust the heat level by substituting chiles according to your spice preference.
- Using full-fat coconut milk ensures a creamy texture; light coconut milk will make the curry thinner.
- Make sure to cook the onions low and slow to develop a sweet, caramelized flavor base.
- Serve immediately for the best flavor and texture.
- To make this dish vegan, ensure naan bread (if using) contains no dairy or eggs.
