The Best Creamy Coconut Curry (Easy 30-Minute Recipe!)
An easy, one-pot recipe for a fragrant and flavorful vegetarian coconut curry. This dish features a rich, aromatic base of well-browned onions, fresh ginger, garlic, and a blend of warm spices like cumin, coriander, and turmeric. Cubes of butternut squash and cauliflower florets are simmered in full-fat coconut milk until tender. Fresh spinach and peas are wilted in at the end, and the curry is finished with a bright splash of fresh lemon and lime juice. It is best served over basmati rice with fresh herbs.
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, 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
- 4 cups fresh spinach
- ½ cup fresh or frozen peas
- Freshly ground black pepper
- For Serving:
- 2 cups cooked basmati rice
- Fresh basil or cilantro leaves
- Naan bread (optional)
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook for about 10 minutes, stirring often and reducing the heat as needed, until soft and well-browned.
- In a small bowl, mix together the minced garlic, grated ginger, cumin, coriander, turmeric, cardamom, and salt.
- (Instructions past this point are inferred as they were missing from the article)
- Add the spice mixture to the onions in the pot and cook, stirring constantly, for about 1 minute until fragrant.
- Add the butternut squash, sliced chiles, cauliflower florets, and the can of coconut milk. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat, cover, and cook for 15 to 20 minutes, or until the vegetables are tender.
- Stir in the lemon juice, lime juice, fresh spinach, and peas. Cook for another 2 minutes, just until the spinach is wilted.
- Season with more salt and pepper to taste.
- Serve the curry hot over basmati rice, garnished with fresh basil or cilantro.
Notes
- Note: The final cooking instructions were not provided in the original article and have been inferred based on standard curry-making techniques.
- Cooking the onions until they are well-browned is a key step that builds a deep, sweet flavor base for the curry.
- ‘Blooming’ the spices by toasting them in the hot pot for a minute before adding liquids enhances their flavor and aroma.
- The fresh spinach, peas, and citrus juices are added at the very end to preserve their bright, fresh flavors and textures.
Find it online: https://cookupjoy.com/creamy-coconut-curry/