Name: Easy Coconut Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
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)

Easy Coconut Curry

This is my go-to healthy vegetable curry recipe. It's easy to make, yet packs a punch of flavor from the turmeric, ginger, and other delicious spices.

50 min total 15 min prep 35 min cook 4

Instructions

Tap a step to mark it done

1 Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.
2 In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
3 Add the butternut squash and chiles to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes, or until the vegetables are tender.
4 Add the lemon juice, lime juice, spinach, and peas and stir. Taste and adjust the seasonings, adding additional lime juice, salt, and pepper, as desired.
5 Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.