Easy Coconut Curry
User Reviews
4.9
390 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course
Easy Coconut Curry
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This is my go-to healthy vegetable curry recipe. It's easy to make, yet packs a punch of flavor from the turmeric, ginger, and other delicious spices.
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Ingredients
- 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
For serving
- 2 cups Cooked basmati rice
- Fresh basil or cilantro leaves
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
390 reviews
Excellent
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