This Easy Coconut Curry is a vibrant, aromatic dish that brings the warmth of the tropics to your table in under an hour.
Creamy coconut milk blends with fragrant spices, creating a rich, velvety sauce that clings to tender vegetables and protein.
Each bite is a harmonious mix of sweet, savory, and subtly spicy flavors, making it a crowd-pleaser for any night of the week.
With just 15 minutes of prep and 35 minutes of cooking, this recipe is as effortless as it is satisfying.
The silky texture of the curry pairs perfectly with fluffy rice, while the bright, fresh garnishes add a delightful crunch. It’s a comforting yet exotic meal that’s sure to become a staple in your kitchen.
Ingredients for Easy Coconut Curry
- 1 tablespoon coconut oil (or substitute with olive oil)
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- ½ teaspoon grated fresh ginger (or ¼ teaspoon ground 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 (or substitute with sweet potato)
- 3 red Thai chiles, thinly sliced (or 1 serrano or ½ jalapeño, adjust to taste)
- 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 (or substitute with kale)
- 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)
Step-by-Step Instructions
- Heat the oil: In a large Dutch oven or heavy-bottomed pot, heat the coconut oil over medium heat.
- Cook the onion: Add the chopped onion and cook until soft and well-browned, about 10 minutes. Reduce the heat to low halfway through to prevent burning.
- Prepare the spice mix: In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
- Add squash and chiles: Add the butternut squash and sliced chiles to the pot. Stir and cook for 5 minutes.
- Incorporate cauliflower: Stir in the cauliflower florets, then add the coconut milk and the prepared spice mixture. Stir well to combine.
- Simmer: Cover the pot and simmer for 20 minutes, or until the vegetables are tender (test with a fork).
- Add finishing touches: Stir in the lemon juice, lime juice, spinach, and peas. Cook for 2-3 minutes until the spinach is wilted and the peas are heated through.
- Adjust seasonings: Taste and adjust with additional lime juice, salt, or freshly ground black pepper, as desired.
- Serve: Serve the curry over cooked basmati rice, garnished with fresh basil or cilantro leaves. Add lime wedges and naan bread on the side, if desired.
Perfect Pairings: Serving Suggestions
This Easy Coconut Curry shines when served over fluffy basmati rice, but don’t stop there! For a heartier meal, pair it with warm naan bread or roti for scooping up every last bit of sauce. Add a refreshing side like cucumber raita or a simple green salad to balance the richness of the curry. Don’t forget the lime wedges—they add a bright, zesty finish!
Make It Your Own: Recipe Variations
Customize this curry to suit your taste or pantry! Swap butternut squash for sweet potatoes or carrots, or use broccoli instead of cauliflower.
For a protein boost, add chickpeas, tofu, or shredded chicken. If you prefer a milder curry, reduce the number of chiles or omit them entirely. The possibilities are endless—get creative!
Save Time: Prep Ahead Tips
Short on time? Prep your veggies in advance! Cube the butternut squash, chop the cauliflower, and slice the chiles a day or two before cooking.
Store them in airtight containers in the fridge. You can also cook the rice ahead of time and reheat it when ready to serve. This way, you’ll have dinner on the table in no time!
Leftovers Made Easy: Storage and Reheating
This curry tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of water or coconut milk if needed to loosen the sauce. It’s also freezer-friendly—just freeze in portions for up to 2 months and thaw overnight in the fridge.
Spice It Up: Sauce and Topping Ideas
Want to elevate your curry? Drizzle with a dollop of coconut cream or a sprinkle of toasted coconut flakes for extra richness.
Add a kick with a dash of chili oil or a spoonful of mango chutney for a sweet and tangy twist. Fresh herbs like cilantro or basil add a pop of color and flavor—don’t be shy with them!
Easy Coconut Curry
Equipment
- Dutch oven
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
For serving
- 2 cups cooked basmati rice
- Fresh basil or cilantro leaves
- Naan bread, optional
Instructions
- 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.
- In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
- 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.
- 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.
- Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.