Easy Coconut Curry
By Jenny Breen
Ingredients
- 1 tablespoon coconut or toasted sesame 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 or cinnamon
- 1 teaspoon sea salt
- 3 red Thai chiles, or 1 serrano, or ½ jalapeño, thinly sliced (OPTIONAL)
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon fresh lime juice, plus lime wedges for serving. (OPTIONAL)
- 4-6 cups assorted vegetables including:
2 cups cubed carrot, potato, golden beet, sweet potato, or butternut squash etc
4 cups fresh spinach, 2 cups cauliflower florets, 2 cups broccoli florets,
½ cup fresh peas etc - Freshly ground black pepper
Instructions
- Heat the oil in a large, heavy deep pan over medium heat. Add the onion and cook until soft and well-browned, and the spice mixture, and cook for about 5 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 dense vegetables and chiles to the pot, stir, and cover and simmer for 12-15 minutes, or until the vegetables are tender. Stir in the lighter vegetables and then add the coconut milk and more liquid as desired
- 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.
This recipe is very flexible – here are some ideas to change it up:
- If you want more heat, spice it up. Add extra chiles or more turmeric, ginger, cardamom, cayenne, or red pepper flakes.
- Vary how you serve it. You can serve this curry with basmati rice, brown rice, or quinoa. You can also customize it with any type of protein that you like in your curry, or you can just make the recipe exactly as it’s written!
