Tuesday Foods Coconut Curry

Tagged in: Recipes
Tuesday Foods Coconut Curry

The best kind of recipes are the ones that you keep making over and over again, until you finally realize – this is one of my favorite recipes! That’s this Vegan Easy Coconut Curry. It is one of our original Tuesday Foods recipes - and without a doubt, it’s a CROWD PLEASER. We always have all the ingredients in our pantry and it comes together quickly and easily. Everybody always comes back for seconds, and it makes great leftovers too!

This is our foundational curry recipe, but it is very flexible. We encourage you to use it as a template. Here are some ideas to change it up:

1. Use different veggies. If you don’t have butternut squash, use sweet potatoes. If you don’t have cauliflower, then use broccoli. Carrots, bell peppers, swiss chard, or spinach and potatoes would be great additions as well.

2. If you want more heat, spice it up. Add extra chiles or red pepper flakes. You can bump up all of the spices too.

3. Vary how you serve it. You can serve this curry with basmati rice, black forbidden rice, brown rice, cauliflower 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....Our favorite version!

Easy Vegan Coconut Curry

Ingredients

For the Curry:

  • 1 tablespoon coconut oil
  • 1 cup yellow onion, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon fresh ginger, grated
  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cardamom
  • 1 teaspoon sea salt
  • 2 cups butternut squash, cubed
  • 3 red Thai chiles (or 1 serrano or 1/2 jalapeño), thinly sliced
  • 2 cups cauliflower florets
  • 1 can full-fat coconut milk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice, plus lime wedges for serving
  • 4 cups fresh spinach
  • 1/2 cup fresh or frozen peas
  • Freshly ground black pepper

For Serving:

  • 2 cups cooked basmati rice
  • Lime wedges
  • Fresh herbs (basil, cilantro, scallions)
  • Chopped peanuts
  • Naan bread (optional)

Instructions:

Sauté the Onions:Heat coconut oil in a large Dutch oven over medium heat. Add the chopped onion and cook until soft and golden brown, about 10 minutes, lowering the heat halfway through.

Prepare the Spice Mix:In a small bowl, combine garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.

Cook the Vegetables:Add the cubed butternut squash and chiles to the pot. Stir and cook for 5 minutes. Add the cauliflower, followed by the coconut milk and the prepared spice mix. Stir well, cover, and simmer for 20 minutes or until the vegetables are tender.

Add Final Ingredients: Stir in the lemon juice, lime juice, spinach, and peas. Cook for a few minutes until the spinach wilts and the peas are warmed through. Taste and adjust seasoning with additional lime juice, salt, or pepper if needed.

Garnish and serve!

This creamy, flavorful coconut curry is a hearty, plant-based dish that’s perfect for cozy dinners. Enjoy! 🌱✨