Another delicious curry recipe. It also makes amazing leftovers!
Recipe and Image from Love and Lemons
IngredientsFor serving:
- 1 tablespoon coconut oil
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- ½ teaspoon grated fresh ginger
- ½ teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon turmeric
- ¼ teaspoon cardamom
- 1 teaspoon sea salt
- 2 cups cubed butternut squash (or sweet potatoes)
- 3 red Thai chiles, or 1 serrano, or ½ 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
- ½ cup fresh or frozen peas
- Freshly ground black pepper
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, peas, and stir. Taste and adjust 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.
- 2 cups cooked basmati rice
- a few big handfuls of fresh basil or cilantro
- Naan bread, optional
