Bowl of easy coconut curry with vibrant vegetables and aromatic spices

Easy Coconut Curry

ByCasey Monroe

Why Make This Recipe

Easy Coconut Curry is a delightful dish that brings warmth and comfort to your table. It’s not only simple to prepare but also packed with flavors and nutrients. The combination of creamy coconut milk and colorful vegetables makes it a feast for both the eyes and the palate. Plus, it’s versatile, allowing you to customize it to your taste. Whether you’re looking for a quick weeknight dinner or a cozy meal on a chilly evening, this recipe fits the bill perfectly.

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

  1. Heat the coconut oil in a large Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft and well-browned, about 10 minutes. Reduce the heat to low halfway through.
  3. In a small bowl, mix together the minced garlic, grated ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
  4. Add the cubed butternut squash and chiles to the pot, stir, and cook for 5 minutes.
  5. Stir in the cauliflower florets, then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes, or until the vegetables are tender.
  6. Add the lemon juice, lime juice, spinach, and peas. Stir well. Taste and adjust seasonings, adding more lime juice, salt, or pepper as needed.
  7. Serve the curry over the cooked basmati rice, topped with fresh basil and naan bread if desired. Don’t forget to add lime wedges on the side.

How to Serve Easy Coconut Curry

Serve the curry hot over a bed of fluffy basmati rice. It’s a great idea to garnish it with fresh basil or cilantro leaves for added flavor. You can also offer naan bread on the side for dipping, making your meal even more enjoyable.

How to Store Easy Coconut Curry

To store any leftovers, let the curry cool to room temperature and transfer it to an airtight container. You can keep refrigerated for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until heated through. If you like, you can also freeze the curry in individual portions for up to 3 months. Just thaw it overnight in the refrigerator before reheating.

Tips to Make Easy Coconut Curry

  1. Add More Vegetables: Feel free to add other vegetables like bell peppers, peas, or carrots for extra color and nutrition.
  2. Adjust the Spice Level: If you prefer a milder curry, you can reduce the number of chiles or use milder peppers.
  3. Make it Creamier: For a richer flavor, consider adding more coconut milk or a splash of vegetable broth.

Variation

For a protein boost, you can add chickpeas or tofu to the curry. Cook them together with the vegetables for a heartier meal. You can also substitute the butternut squash with sweet potatoes for a different taste.

FAQs

1. Can I use light coconut milk instead of full-fat?
Yes, you can use light coconut milk, but the curry may not be as creamy.

2. Is this recipe vegan?
Yes, this Easy Coconut Curry is vegan-friendly, making it a great option for plant-based diets.

3. Can I make this curry ahead of time?
Absolutely! Making it ahead of time can enhance the flavors. Just store it in the fridge and reheat when you’re ready to serve.