- Food: Coconut Curry
- Writer: Lizzie Green
- Content-Type: Food Blog
This is my go-to recipe for coconut curry. It’s simple to make, but the turmeric, ginger, and other delightful spices, as well as fresh chilies, give it a powerful flavor.
On a weeknight, this coconut curry recipe is exactly what I’m looking for. No, it’s all I desire… at any time. I’ve been eating it for lunch and dinner as leftovers… The other day, I even had a bowl of it for breakfast.
The meal is perfect for a Monday night because it’s simple to prepare but full of flavor. It’s packed with warming, nourishing vegetables that’ll help you recuperate from a weekend of perhaps… too much pumpkin cake?
The ingredient makes this recipe appear more difficult than it is. After you’ve cut the vegetables and measured the spices, you’ll have a creamy, wonderful hot curry meal on the table in approximately 20 minutes (mainly hands-off).
Making this meal is both enjoyable and relaxing for me. There’s nothing like the smell of coconut milk and spices as they touch the vegetables.
Of course, this will take place on the stove rather than on the counter; all I had to do was move my pot closer to the window to demonstrate:
The ginger, cumin, coriander, turmeric, and cardamom all have a wonderful aroma. Unless you can smell through your screen, you’ll have to take my word for it.
Instructions for Making Coconut Curry
The majority of the steps in this recipe are illustrated above — it’s that easy. All you have to do is follow these steps:
- In a medium pot, heat coconut oil over medium heat, then add chopped onion and sauté until softened.
- Cook for another 5 minutes after adding the butternut squash (or sweet potato) and chilies.
- Cook, stirring occasionally, until the cauliflower, coconut milk, and spices are soft.
- Stir in the greens and a squeeze of lemon or lime to liven everything up in the last five minutes or so.
So good for you!
Variations on Curry Recipe
This butternut and cauliflower curry dish is quite adaptable, so I recommend using it as a starting point. Here are some suggestions for making it more interesting:
- Use a variety of vegetables. You can use sweet potatoes instead of butternut squash if you don’t have any. Use broccoli instead of cauliflower if you don’t have any. Green beans, carrots, bell peppers, and potatoes would also be delicious in this dish.
- Spice it up if you want it to be spicier. More chilies, turmeric, ginger, cardamom, cayenne, or red pepper flakes can be added.
- You can serve it in a variety of ways. This curry goes well with basmati rice, brown rice, cauliflower rice, or quinoa. You may also create it with any type of protein you like in your curry, or you can follow the recipe precisely as given, which is my preferred method.
|15-minute prep time
Time to cook: 35 minutes
Time allotted: 50 minutes
This is my go-to recipe for a healthy vegetable curry. It’s simple to make, but turmeric, ginger, and other great spices provide a lot of flavors.
- 1 tablespoon coconut oil
- 2 garlic cloves, minced
- ½ teaspoon grated fresh ginger
- ½ teaspoon cumin
- 1 cup chopped yellow onion
- ¼ teaspoon coriander
- ¼ teaspoon turmeric
- 2 cups cubed butternut squash
- ¼ teaspoon cardamom
- 1 teaspoon sea salt
- 3 red Thai chiles, or 1 serrano, or ½ jalapeño, thinly sliced
- 2 cups cauliflower florets
- 1 can of full-fat coconut milk
- 1 tablespoon fresh lemon juice
- 4 cups fresh spinach
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- ½ cup fresh or frozen peas
- Freshly ground black pepper
- 2 cups cooked basmati rice
- a few big handfuls of fresh basil or cilantro
- Naan bread, optional
- In a large Dutch oven, heat the oil over medium heat. Cook for about 10 minutes, until the onion is tender and well-browned, decreasing the heat to low halfway through.
- Combine the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt in a small bowl. Remove from the equation.
- Cook for 5 minutes after adding the butternut squash and chiles to the pot. After that, add the cauliflower, coconut milk, and spice mixture. Cook for 20 minutes, or until the vegetables are soft, and covered.
- Stir in the lemon and lime juices, spinach, and peas. Taste and adjust spices, if needed, with more lime juice, salt, and pepper.
- Serve the curry with rice and lime wedges on the side, as well as fresh basil and naan bread, if desired.