Description
A vibrant and healthy vegetable curry featuring butternut squash, cauliflower, and fresh spinach in a rich coconut milk sauce, infused with warm spices like turmeric, ginger, and cardamom. This easy-to-make curry is perfect for a comforting weeknight meal, served over basmati rice with fresh herbs and naan bread.
Ingredients
Vegetable Curry
- 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, to taste
For Serving
- 2 cups cooked basmati rice
- Fresh basil or cilantro leaves
- Naan bread, optional
Instructions
- Heat the oil and cook onion: Warm the coconut oil in a large Dutch oven over medium heat. Add the chopped onion and cook until it becomes soft and develops a rich brown color, about 10 minutes. Reduce the heat to low halfway through to prevent burning.
- Prepare spice mixture: In a small bowl, combine the minced garlic, grated ginger, ground cumin, ground coriander, turmeric, ground cardamom, and sea salt. Mix well and set aside.
- Cook vegetables and spices: Add the cubed butternut squash and thinly sliced chiles to the pot. Stir and cook for 5 minutes to allow flavors to develop. Then stir in the cauliflower florets.
- Simmer with coconut milk: Pour in the full-fat coconut milk and add the prepared spice mixture. Stir gently to combine. Cover the pot and let the curry simmer over low heat for 20 minutes, or until the vegetables are tender.
- Add final ingredients: Stir in the fresh lemon juice, lime juice, spinach leaves, and peas. Taste the curry and adjust the seasonings, adding more lime juice, salt, or freshly ground black pepper according to your preference.
- Serve: Spoon the curry over cooked basmati rice. Garnish with fresh basil or cilantro leaves. Serve with naan bread and lime wedges on the side for an authentic finish.
Notes
- You can adjust the heat level by choosing milder or hotter chiles according to taste.
- Full-fat coconut milk is essential for the creamy texture and rich flavor; avoid light versions.
- Use fresh lime and lemon juice for bright and fresh acidity.
- For added protein, consider adding chickpeas or tofu during step 3.
- This curry can be made ahead and tastes even better the next day as flavors meld.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired