Description

Craving a healthy, flavor-packed meal that’s bursting with exotic spices and creamy coconut goodness? The Easy Coconut Curry, rated 4.90 from 133 votes, is your answer! This vegan vegetable curry combines tender butternut squash, cauliflower, and spinach in a rich coconut milk sauce, spiced with turmeric, ginger, and more

Ingredients

To make Easy Coconut Curry for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:

Coconut Oil (1 tbsp): Creates a rich, tropical base for sautéing.
Yellow Onion (1 cup, chopped): Adds sweet, savory depth.
Garlic Cloves (2, minced): Provides aromatic flavor.
Fresh Ginger (½ tsp, grated): Brings zesty, spicy warmth.
Ground Cumin (½ tsp): Adds warm, earthy notes.
Ground Coriander (¼ tsp): Provides citrusy, floral flavor.
Turmeric (¼ tsp): Adds vibrant color and subtle earthiness.
Ground Cardamom (¼ tsp): Brings sweet, aromatic depth.
Sea Salt (1 tsp): Enhances overall flavor.
Butternut Squash (2 cups, cubed): Adds sweet, hearty texture.
Red Thai Chiles (3), or Serrano (1), or Jalapeño (½), thinly sliced: Offers adjustable heat.
Cauliflower Florets (2 cups): Provides tender, mild flavor.
Full-Fat Coconut Milk (1 can, 13.5 oz): Creates a creamy, rich sauce.
Fresh Lemon Juice (1 tbsp): Adds bright acidity.
Fresh Lime Juice (1 tbsp, plus wedges for serving): Brings tangy freshness.
Fresh Spinach (4 cups): Adds nutrient-rich greens.
Fresh or Frozen Peas (½ cup): Provides sweet, tender bursts.
Freshly Ground Black Pepper: Adds a mild kick.
Cooked Basmati Rice (2 cups): Perfect for serving.
Fresh Basil or Cilantro Leaves: Adds a fresh, herbaceous garnish.
Naan Bread (optional): Ideal for scooping.

Substitutions and Variations:

Vegetables: Swap butternut squash with sweet potato or pumpkin; replace cauliflower with broccoli or zucchini.
Chiles: Adjust heat by using fewer chiles, mild green chiles, or omitting for a milder curry.
Coconut Milk: Use light coconut milk for a lower-fat option (sauce will be thinner).
Protein: Add chickpeas, tofu, or lentils for extra heartiness.
Vegan: The recipe is naturally vegan; ensure naan is vegan (check labels).
Gluten-Free: The recipe is naturally gluten-free; serve with rice or gluten-free naan (check labels).
Spicy Kick: Increase chiles or add red pepper flakes for extra heat.

Why These Ingredients Matter: The coconut milk creates a creamy, luxurious base, while the vegetables add fiber and texture. The spices and chiles deliver bold, aromatic flavors, and fresh herbs and citrus brighten the dish, making it a balanced, vegan meal perfect for any occasion.

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Instructions

Step 1: Sauté the Onion

In a large Dutch oven, heat 1 tbsp coconut oil over medium heat.
Add 1 cup chopped yellow onion and cook, stirring often, for about 10 minutes, reducing the heat to low halfway through, until soft and well-browned.

Tip: Stir frequently to achieve even browning without burning the onion.

Step 2: Prepare the Spice Mix

In a small bowl, combine 2 minced garlic cloves, ½ tsp grated fresh ginger, ½ tsp ground cumin, ¼ tsp ground coriander, ¼ tsp turmeric, ¼ tsp ground cardamom, and 1 tsp sea salt. Set aside.

Tip: Grate ginger finely for a smooth texture; pre-mixing spices ensures even distribution.

Step 3: Cook the Vegetables

Add 2 cups cubed butternut squash and 3 thinly sliced red Thai chiles (or 1 serrano or ½ jalapeño) to the pot.
Stir and cook for 5 minutes.
Add 2 cups cauliflower florets, the spice mixture, and 1 can (13.5 oz) full-fat coconut milk.
Cover and simmer for 20 minutes, or until the vegetables are tender.

Tip: Cube squash into bite-sized pieces for even cooking; stir gently to avoid breaking vegetables.

Step 4: Finish the Curry

Add 1 tbsp fresh lemon juice, 1 tbsp fresh lime juice, 4 cups fresh spinach, and ½ cup fresh or frozen peas.
Stir until the spinach is wilted, about 1–2 minutes.
Taste and adjust seasonings with additional lime juice, salt, or black pepper as desired.

Tip: Add spinach and peas at the end to maintain their vibrant color and texture.

Step 5: Serve

Serve the curry hot over 2 cups cooked basmati rice.
Garnish with fresh basil or cilantro leaves and serve with lime wedges and naan bread (if using).

Tip: Serve immediately to enjoy the creamy sauce and fresh garnishes at their best.