Easy Coconut Curry

Easy Coconut Curry

from loveandlemons.com
50 min

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, or ½ jalapeño, 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, plus lime wedges for serving
  • 4 cups fresh spinach
  • ½ cup fresh or frozen peas
  • Freshly ground black pepper
  • 2 cups cooked basmati rice
  • Fresh basil or cilantro leaves
  • Naan bread, optional

Directions

  1. 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. 2

    In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.

  3. 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. 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.

  5. 5

    Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.