Description

This Easy Coconut Curry is a vibrant, flavorful vegetarian dish made with a rich blend of spices, creamy coconut milk, and a hearty mix of vegetables including butternut squash, cauliflower, and spinach. Perfectly balanced with fresh citrus juices and served over basmati rice, this curry is a comforting, wholesome meal that is simple to prepare and packed with bold flavors.

Ingredients

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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

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Instructions

Heat the oil and cook onions: Heat the coconut oil in a large Dutch oven over medium heat. Add the chopped onions and cook, stirring occasionally, until they become soft and well-browned, about 10 minutes. Reduce heat to low halfway through this process to prevent burning.
Prepare the spice mixture: In a small bowl, combine the minced garlic, grated fresh ginger, ground cumin, ground coriander, turmeric, ground cardamom, and sea salt. Mix well and set aside to infuse flavors.
Cook the vegetables with spices: Add the cubed butternut squash and the thinly sliced chiles to the pot; stir and cook for 5 minutes to release their flavors. Next, add the cauliflower florets. Pour in the coconut milk and stir in the prepared spice mixture. Cover the pot and let the curry simmer gently for 20 minutes, or until the vegetables are tender.
Finish with greens and seasonings: Stir in the fresh lemon juice, fresh lime juice, spinach, and peas. Mix thoroughly until the spinach wilts and peas are heated through. Taste the curry and adjust the seasoning with additional lime juice, salt, and freshly ground black pepper as desired.
Serve: Serve the coconut curry hot over cooked basmati rice. Garnish with fresh basil or cilantro leaves, and offer naan bread and lime wedges on the side for added flavor and texture.

Notes

Adjust the heat level by selecting mild or hot chilies according to your preference.
For a vegan version, ensure the naan bread is vegan or omit it.
This curry can be made ahead and reheated; flavors tend to deepen overnight.
If you prefer a thicker curry, simmer uncovered for a few extra minutes to reduce the liquid.
Fresh lime wedges add a bright, tangy contrast and should be added just before serving.

Nutrition

Serving Size: 1 serving (approx. 1.5 cups curry with ½ cup cooked rice)
Calories: 360 kcal
Sugar: 6 g
Sodium: 680 mg
Fat: 24 g
Saturated Fat: 21 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 6 g
Cholesterol: 0 mg