Name: Easy Coconut Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
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

Why make this recipe

Easy Coconut Curry is a perfect dish for anyone looking for a quick and delicious meal. This recipe is not only simple to make, but it also packs a punch with its rich flavors and vibrant colors. Whether you’re new to cooking or an experienced chef, this coconut curry will satisfy your cravings. It’s a great way to enjoy healthy vegetables in a comforting and warming dish.

How to make Easy Coconut Curry

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

Directions:

Heat the coconut oil in a large Dutch oven over medium heat.
Add the yellow onion and cook until it is soft and well-browned, about 10 minutes, reducing the heat to low halfway through.
In a small bowl, mix the minced garlic, grated ginger, cumin, coriander, turmeric, cardamom, and salt. Set this mixture aside.
Add the butternut squash and chiles to the pot, stirring gently. Cook for about 5 minutes.
Stir in the cauliflower florets, then pour in the coconut milk and add the spice mixture.
Cover the pot and let it simmer for 20 minutes, or until the vegetables are tender.
Add the lemon juice, lime juice, spinach, and peas. Stir everything together.
Taste the curry and adjust the seasonings with more lime juice, salt, and pepper as needed.
Serve the curry over the cooked basmati rice, garnished with fresh basil or cilantro, and along with naan bread and lime wedges on the side if you like.

How to serve Easy Coconut Curry

For serving, place a generous scoop of the curry over a bed of warm basmati rice. Sprinkle some fresh basil or cilantro on top for added flavor. You can also provide naan bread on the side for dipping. Don’t forget the lime wedges—you can squeeze fresh lime juice over the curry for extra zest!

How to store Easy Coconut Curry

If you have leftover Easy Coconut Curry, store it in an airtight container in the refrigerator. It will keep well for about 3-4 days. You can also freeze it for up to 3 months. To reheat, simply warm it on the stove over low heat or in the microwave until heated through.

Tips to make Easy Coconut Curry

Feel free to adjust the level of spiciness by changing the type or amount of chilies you use.
You can add different vegetables such as bell peppers, zucchini, or carrots, based on your preference.
For a creamier curry, use more coconut milk or blend a portion of the curry until smooth.
Serve the curry with different types of rice or quinoa for a change.

Variation

You can make a vegan version of this curry by using vegetable broth instead of water and ensuring the naan bread is vegan if you choose to serve it. Adding protein, such as chickpeas or tofu, can make it heartier.

FAQs

1. Can I use other vegetables in this recipe?
Yes! Feel free to substitute or add any vegetables you like. Just make sure to adjust the cooking time accordingly.

2. Is this curry gluten-free?
Yes, Easy Coconut Curry is naturally gluten-free. Just be sure to check the labels on the ingredients you use, especially the naan bread.

3. Can I make this dish in advance?
Absolutely! This curry tastes even better the next day. Just store it in the fridge and reheat when you are ready to enjoy it again.