Description
This Easy Coconut Curry is a flavorful, vibrant vegetarian dish featuring a mix of butternut squash, cauliflower, and fresh greens simmered in rich coconut milk infused with aromatic spices. Perfectly balanced with zingy lime and lemon juices, it’s a hearty and healthy one-pot meal ideal for weeknight dinners.
Ingredients
Units
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Main Ingredients
- 1 tablespoon coconut oil
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground cardamom
- 1 teaspoon sea salt
- 2 cups cubed butternut squash
- 3 red Thai chiles, or 1 serrano, or 1/2 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
- 1/2 cup fresh or frozen peas
- Freshly ground black pepper, to taste
For Serving
- 2 cups cooked basmati rice
- Fresh basil or cilantro leaves
- Naan bread, optional
Instructions
- Heat the oil and cook onions: Heat 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, reducing the heat to low halfway through to avoid burning.
- Prepare spice mixture: In a small bowl, combine minced garlic, grated fresh ginger, ground cumin, ground coriander, turmeric, ground cardamom, and sea salt. Set this aromatic spice blend aside.
- Cook vegetables with spices: Add the cubed butternut squash and sliced chiles to the pot with onions, stir well, and cook for 5 minutes to soften slightly and release flavors. Then stir in cauliflower florets, followed by pouring in the full-fat coconut milk and the prepared spice mixture.
- Simmer the curry: Cover the Dutch oven and let the curry simmer over low heat for 20 minutes until the vegetables are tender and flavors meld beautifully.
- Add finishing touches: Stir in fresh lemon juice, fresh lime juice, fresh spinach, and peas. Mix well and taste to adjust seasonings by adding additional lime juice, salt, and freshly ground black pepper according to preference.
- Serve the curry: Spoon the coconut curry over cooked basmati rice. Garnish with fresh basil or cilantro leaves. Serve with lime wedges and naan bread on the side, if desired.
Notes
- You can adjust the heat level by choosing milder or hotter chiles depending on your spice preference.
- Full-fat coconut milk gives the curry creaminess and richness; light coconut milk can be used but will be less creamy.
- Use fresh or frozen peas depending on availability; frozen peas work just as well.
- For a vegan and gluten-free meal, serve without naan or choose a gluten-free bread alternative.
Nutrition
- Serving Size: 1 serving (about 1.5 cups curry plus ½ cup cooked rice)
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 22 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
