Easy Coconut Curry

rate this recipe:
4.85 from 20 votes
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Serves 4
Pin Recipe Print Recipe
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.

Ingredients

  • 1 tablespoon coconut oil
  • 1 cup chopped yellow onion
  • 2 garlic cloves, minced
  • ½ teaspoon grated fresh ginger
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon 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 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
  • a few big handfuls of fresh basil or cilantro
  • 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, peas, and stir. Taste and adjust 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.