Name: Easy Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian-Inspired
Ingredients: 1 tbsp coconut oil; 1 cup chopped yellow onion; 2 garlic cloves, minced; 1/2 tsp grated fresh ginger; 1/2 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp turmeric; 1/4 tsp ground cardamom; 1 tsp sea salt; 2 cups cubed butternut squash; 3 red Thai chiles (or 1 serrano or 1/2 jalapeño), thinly sliced; 2 cups cauliflower florets; 1 (13.5 oz) can full-fat coconut milk; 1 tbsp fresh lemon juice; 1 tbsp fresh lime juice, plus lime wedges for serving; 4 cups fresh spinach; 1/2 cup fresh or frozen peas; Freshly ground black pepper; For serving: 2 cups cooked basmati rice, fresh basil or cilantro leaves, naan bread (optional)

Description

Easy coconut curry is a vibrant, comforting dish made with creamy coconut milk, hearty vegetables like butternut squash and cauliflower, and fresh spinach and peas. Balanced with warm spices and bright citrus, this naturally vegan and gluten-free recipe is simple to make, customizable, and perfect for weeknight dinners or meal prep.

Ingredients

1 tbsp coconut oil

1 cup chopped yellow onion

2 garlic cloves, minced

1/2 tsp grated fresh ginger

1/2 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp turmeric

1/4 tsp ground cardamom

1 tsp sea salt

2 cups cubed butternut squash

3 red Thai chiles (or 1 serrano or 1/2 jalapeño), thinly sliced

2 cups cauliflower florets

1 (13.5 oz) can full-fat coconut milk

1 tbsp fresh lemon juice

1 tbsp fresh lime juice, plus lime wedges for serving

4 cups fresh spinach

1/2 cup fresh or frozen peas

Freshly ground black pepper

For serving: 2 cups cooked basmati rice, fresh basil or cilantro leaves, naan bread (optional)

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Instructions

Heat coconut oil in a large Dutch oven over medium heat. Add onion and cook for 10 minutes, stirring, until soft and golden. Reduce heat halfway through to prevent burning.
In a small bowl, mix garlic, ginger, cumin, coriander, turmeric, cardamom, and salt.
Add butternut squash and chiles to the pot. Cook for 5 minutes, stirring occasionally.
Stir in cauliflower, coconut milk, and the spice mixture. Cover and simmer for 20 minutes, or until vegetables are tender.
Add lemon juice, lime juice, spinach, and peas. Stir until spinach wilts.
Taste and adjust seasoning with more lime juice, salt, or pepper as needed.
Serve curry over basmati rice with fresh basil or cilantro, naan, and lime wedges on the side.

Notes

Add chickpeas or tofu for extra protein.
Swap butternut squash for sweet potatoes, pumpkin, or carrots.
Use coconut cream for a richer texture.
Kale or Swiss chard can replace spinach.
Adjust spice level by changing the number of chiles.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Main Course
Method: Stovetop
Cuisine: Indian-Inspired

Nutrition

Serving Size: 1 serving (with rice)
Calories: 360
Sugar: 8g
Sodium: 740mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg