Print

Easy Coconut Curry Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/easy-coconut-curry-recipe/