Description

This easy coconut curry recipe is a flavorful and comforting vegetarian dish featuring butternut squash, cauliflower, fresh chiles, and spinach simmered in rich coconut milk and aromatic spices. Perfect for a cozy weeknight meal, it offers vibrant colors and a delightful mix of spices like turmeric, ginger, cumin, and cardamom, paired with fresh lime and lemon juice for brightness. Served over basmati rice and optionally with naan bread, it's a nutritious and satisfying curry that can be enjoyed any time of day.

Ingredients

Vegetables & Aromatics

1 cup chopped yellow onion
2 garlic cloves (minced)
½ teaspoon grated fresh ginger
2 cups cubed butternut squash
3 red Thai chiles (or 1 serrano, or ½ jalapeño, thinly sliced)
2 cups cauliflower florets
4 cups fresh spinach
½ cup fresh or frozen peas

Spices & Seasonings

½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon ground cardamom
1 teaspoon sea salt
Freshly ground black pepper, to taste

Liquids & Oils

1 tablespoon coconut oil
1 (13.5-ounce) can full-fat coconut milk
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice (plus lime wedges for serving)

Serving & Garnish

2 cups cooked basmati rice
Fresh basil or cilantro leaves, for garnish
Naan bread (optional)

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Instructions

Heat the Oil and Cook Onions: Heat the coconut oil in a large Dutch oven over medium heat. Add the chopped yellow onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through to prevent burning.
Prepare Spice Mixture: In a small bowl, combine the minced garlic, grated fresh ginger, ground cumin, ground coriander, turmeric, ground cardamom, and sea salt. Mix well and set aside.
Cook Vegetables with Spices: Add the cubed butternut squash and sliced chiles to the pot, stirring and cooking for 5 minutes to start softening the squash and infuse heat from the chiles. Stir in the cauliflower florets, then pour in the full-fat coconut milk along with the prepared spice mixture. Cover the pot and simmer gently for 20 minutes or until all the vegetables are tender.
Add Greens and Seasoning: Stir in the fresh lemon juice, fresh lime juice, spinach, and peas. Mix thoroughly until the spinach wilts. Taste the curry and adjust seasonings by adding more lime juice, salt, and freshly ground black pepper if needed.
Serve: Serve the coconut curry hot over cooked basmati rice. Garnish with fresh basil or cilantro leaves and offer lime wedges on the side. Optionally, serve with warm naan bread to soak up the delicious sauce.

Notes

For less heat, reduce the amount of chiles or remove the seeds before slicing.
The curry can be made in advance and reheated; flavors often deepen after resting overnight.
Use frozen peas if fresh are not available; they can be added straight to the hot curry to thaw.
To make this recipe vegan and vegetarian, ensure the naan is free from dairy or eggs if serving.
For a gluten-free meal, omit the naan or use gluten-free bread alternatives.
Adjust the consistency by adding a splash of water or vegetable broth if the curry is too thick.