Easy Coconut Curry Recipe

Introduction

This easy coconut curry is a vibrant and comforting dish packed with warm spices and fresh vegetables. It’s perfect for a cozy weeknight meal and comes together quickly with simple ingredients.

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
• 2 cups cooked basmati rice
• Fresh basil or cilantro leaves
• Naan bread (optional)

Instructions

1. Step 1: Heat the coconut oil in a large Dutch oven over medium heat. Add the chopped onion and cook until soft and well-browned, about 10 minutes, lowering the heat halfway through to prevent burning.
2. Step 2: In a small bowl, combine the minced garlic, grated ginger, ground cumin, coriander, turmeric, cardamom, and sea salt. Set this spice mixture aside.
3. Step 3: Add the cubed butternut squash and sliced chiles to the pot. Stir and cook for 5 minutes to release their flavors.
4. Step 4: Stir in the cauliflower florets, then pour in the coconut milk and add the prepared spice mixture. Cover the pot and let the curry simmer for 20 minutes, or until the vegetables are tender.
5. Step 5: Stir in the fresh lemon juice, lime juice, spinach, and peas. Taste the curry and adjust the seasonings by adding more lime juice, salt, or black pepper as needed.
6. Step 6: Serve the coconut curry hot over cooked basmati rice. Garnish with fresh basil or cilantro leaves. Offer lime wedges and naan bread on the side, if desired.

Tips & Variations

• For a milder dish, reduce the amount of chiles or remove their seeds before cooking.
• Swap butternut squash with sweet potatoes or pumpkin for a different flavor.
• Use light coconut milk to reduce calories but expect a less rich texture.
• Add a handful of roasted cashews on top for extra crunch and protein.

Storage

Store any leftover coconut curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the curry has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan as it contains no animal products.

Can I freeze the coconut curry?

Yes, you can freeze the curry for up to 2 months. Thaw it overnight in the fridge before reheating.

Easy Coconut Curry Recipe

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★★★★★

4.9 from 71 reviews

This easy coconut curry is a flavorful and comforting vegetarian dish packed with vibrant spices, tender butternut squash, cauliflower, and fresh greens simmered in creamy coconut milk. It’s a perfect weeknight meal served over fluffy basmati rice and accompanied by naan bread for a complete and satisfying experience.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

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Vegetables and Herbs

• 1 cup chopped yellow onion
• 2 garlic cloves, minced
• ½ teaspoon grated fresh ginger
• 2 cups cubed butternut squash
• 3 red Thai chiles (or 1 serrano, or ½ jalapeño), thinly sliced
• 2 cups cauliflower florets
• 4 cups fresh spinach
• ½ cup fresh or frozen peas
• Fresh basil or cilantro leaves, for garnish
• Lime wedges, for serving

Spices and Seasonings

• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon turmeric
• ¼ teaspoon ground cardamom
• 1 teaspoon sea salt
• Freshly ground black pepper, to taste

Liquids and Oils

• 1 tablespoon coconut oil
• 1 (13.5-ounce) can full-fat coconut milk
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice

Carbohydrates

• 2 cups cooked basmati rice
• Naan bread (optional)

Instructions

1. Heat the oil and sauté onions: Warm 1 tablespoon of coconut oil in a large Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and well-browned, about 10 minutes. Reduce the heat to low halfway through cooking to prevent burning.
2. Mix spices and aromatics: In a small bowl, combine minced garlic, grated ginger, ground cumin, coriander, turmeric, cardamom, and sea salt. Set this fragrant spice mixture aside for the next step.
3. Cook the vegetables: Add the cubed butternut squash and sliced chiles to the pot and stir well. Cook for about 5 minutes to lightly soften the squash and develop flavors. Then add cauliflower florets and the coconut milk along with the prepared spice mixture. Stir well to combine.
4. Simmer the curry: Cover the pot and let the curry simmer gently for 20 minutes or until all the vegetables are tender and the flavors meld into a creamy sauce.
5. Finish with fresh ingredients: Stir in the fresh lemon juice, lime juice, spinach, and peas. Continue to stir until the spinach wilts and the peas are heated through. Taste and season with additional lime juice, salt, and freshly ground black pepper as needed.
6. 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 for a complete, warming meal.

Notes

• Adjust the heat level by choosing the type and amount of chili peppers according to your preference.
• Use full-fat coconut milk for a richer, creamier texture. Light coconut milk may result in a thinner curry.
• This recipe is vegetarian and can be made vegan by ensuring the naan bread used is free of dairy or eggs.
• Leftover curry can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
• For added protein, consider adding cooked chickpeas or tofu cubes during the simmering step.

Keywords: coconut curry, easy curry recipe, vegetarian curry, butternut squash curry, creamy curry, Indian-inspired curry, coconut milk curry