Whip up a delicious and comforting coconut curry in just an hour! This easy recipe combines tender butternut squash, crisp cauliflower, and aromatic spices for a flavorful meal that’s perfect for any night of the week. Serve it over fluffy basmati rice with fresh herbs and naan bread for a complete feast.
Ingredients You Will Need
- 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)
Step-by-Step Cooking Instructions
- 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.
- In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
- 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.
- 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.
- Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.
Recipe Variations & Substitutions
Spicy Level: Adjust the heat by using more or less chiles according to your preference.
Vegetarian Option: This recipe is already vegetarian. For a vegan version, use coconut yogurt instead of lime juice.
Protein Add-in: Add 1 can (15 oz) chickpeas or 200g paneer for extra protein and texture.
Frequently Asked Questions (FAQ)
Q: Can I use other vegetables?
A: Absolutely! Feel free to substitute or add any vegetables you have on hand, such as carrots, sweet potatoes, or green beans.
Q: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free. However, ensure that your basmati rice and naan bread are certified gluten-free if needed.
Q: How can I make it spicier?
A: Increase the number of chiles or add a pinch of cayenne pepper for an extra kick.
Q: Can I prepare this curry ahead of time?
A: Yes, you can prepare and store the cooked vegetables in the fridge. Reheat them with fresh coconut milk before serving.