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Easy Coconut Curry

URL: https://www.loveandlemons.com/curry-recipe/

Ingredients

The base

  • 1 tablespoon coconut oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic
  • ½ teaspoon grated fresh ginger
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground cardamom
  • 1 teaspoon sea salt

The vegetables

  • 2 cups cubed butternut squash
  • 3 pieces red Thai chiles (or 1 serrano or ½ jalapeño)
  • 2 cups cauliflower florets
  • 4 cups fresh spinach
  • ½ cup fresh or frozen peas

The liquids

  • 1 can (13.5-ounce) full-fat coconut milk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice

For serving

  • 2 cups cooked basmati rice
  • to taste fresh basil or cilantro leaves
  • optional Naan bread
  • to taste lime wedges

Instructions

  1. Heat coconut oil in a large pot over medium heat and cook the chopped onion until soft.
  2. Mix garlic, ginger, cumin, coriander, turmeric, cardamom, and salt in a bowl and set aside.
  3. Add butternut squash and chiles to the pot, stir and cook for 5 minutes.
  4. Stir in cauliflower, then add coconut milk and the spice mixture. Cover and simmer for 20 minutes.
  5. Add lemon juice, lime juice, spinach, and peas. Stir and adjust seasoning as needed.
  6. Serve the curry over rice with basil, naan, and lime wedges.

Nutrition Facts (estimated)

Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
6g
Sodium
500mg
Cholesterol
0mg

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