Description
This Easy Coconut Curry is a vibrant and comforting vegetable curry made with butternut squash, cauliflower, and fragrant spices simmered in creamy coconut milk. Infused with fresh herbs and citrus juices for brightness, this dish is perfect served over basmati rice with naan bread on the side. Ideal for a wholesome, satisfying vegan meal that’s packed with flavor and simple to prepare.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon coconut oil
- 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
- 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
Liquids and Acids
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice, plus lime wedges for serving
Sides and Garnishes
- 2 cups cooked basmati rice
- Fresh basil or cilantro leaves
- Naan bread (optional)
Instructions
- Heat the oil and sauté onions: In a large Dutch oven over medium heat, heat the coconut oil. Add the chopped onion and cook until soft and well-browned, approximately 10 minutes, reducing the heat to low halfway through to prevent burning and allow caramelization.
- Prepare the spice paste: While the onions cook, combine minced garlic, grated fresh ginger, ground cumin, ground coriander, turmeric, ground cardamom, and sea salt in a small bowl. Mix well and set aside to let flavors meld.
- Add vegetables and spices to pot: Add the cubed butternut squash and sliced chiles to the pot with the onions, stirring to coat vegetables in the oil and cook for 5 minutes. Then, stir in the cauliflower florets.
- Add coconut milk and simmer: Pour in the full-fat coconut milk and add the prepared spice mixture. Stir everything together, cover the pot, and simmer over low heat for 20 minutes or until the vegetables are tender when pierced with a fork.
- Finish with fresh ingredients: Stir in the fresh lemon juice, lime juice, spinach, and peas. Cook until the spinach wilts and peas are heated through. Taste the curry and adjust seasonings by adding more lime juice, salt, and freshly ground black pepper as needed.
- Serve the curry: Spoon the coconut curry over warm cooked basmati rice. Garnish with fresh basil or cilantro leaves. Serve with naan bread and lime wedges on the side for an added burst of freshness and texture.
Notes
- For a milder curry, reduce or omit the chiles.
- Swap butternut squash for sweet potato or pumpkin for variation.
- Use light coconut milk to reduce calories, but the curry will be less creamy.
- Leftovers store well in the refrigerator up to 4 days and reheat nicely.
- This recipe is naturally vegan and gluten-free.
