loveandlemons4.9
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.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●bowl
- ●pot
📝 Preparation Steps
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.
fresh lemon juice1 tablespoonfresh lime juice, plus lime wedges for serving1 tablespoonfresh spinach4 cups
5
Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.
Naan bread, optional
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