Easy Coconut Curry
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 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
Description
Easy Coconut Curry combines a selection of vegetables like butternut squash and cauliflower simmered in a full-fat coconut milk sauce. The dish starts by browning onions to develop a deep base, then adding a spice blend of cumin, coriander, turmeric, and cardamom that frames the flavor profile. Red Thai chilies introduce mild heat balanced by fresh lime and lemon juices added near the end along with spinach and peas, preserving their fresh texture. Simmering the curry covered allows the vegetables to become tender without overcooking. Served over basmati rice with fresh basil or cilantro, it can also be accompanied by naan bread for added substance.
The curry showcases a mix of warm spices and fresh citrus that complements the natural sweetness of squash and the mildness of cauliflower. The fresh spinach and peas added last retain a slight crispness, contrasting with the creamy sauce. This recipe suits cooks looking for a comforting yet vibrant vegetable curry with well-layered flavors and an inviting texture combination.
Serving this curry with rice is recommended to soak up the sauce, and the lime wedges add an option for additional tartness per serving. Fresh basil or cilantro as garnish enhances the herbal notes and freshness. Although not specified in the notes, the recipe’s timing helps ensure vegetables retain their character without becoming mushy, making it suitable for planned meal preparation.
Ingredients
- 1 tablespoon coconut oil
- 1 cup chopped yellow onion
- 2 garlic minced, cloves
- ½ teaspoon ginger grated fresh
- ½ teaspoon cumin ground
- ¼ teaspoon ground coriander
- ¼ teaspoon Turmeric
- ¼ teaspoon ground cardamom
- 1 teaspoon salt sea salt
- 2 cups butternut squash cubed
- 3 red Thai chili or 1 serrano, or ½ jalapeño, thinly sliced
- 2 cups cauliflower florets
- 1 (13.5-ounce) can coconut milk full-fat
- 1 tablespoon lemon juice fresh
- 1 tablespoon lime juice plus lime wedges for serving, fresh
- 4 cups spinach fresh
- ½ cup peas fresh or frozen
- black pepper freshly ground
For serving
- 2 cups basmati rice cooked
- basil leaves or cilantro leaves, fresh
- 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.
User Reviews
Overall Rating
4.9
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