Can I make Coconut Curry without coconut milk?

Coconut milk is the key ingredient that gives Coconut Curry its signature creamy texture and rich flavor. If necessary, you can substitute cashew cream or a combination of unsweetened plant-based cream and vegetable broth, although the taste and consistency will be slightly different.

How do I store and reheat Coconut Curry?

Allow the Coconut Curry to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the sauce thickens too much, add a splash of vegetable broth or coconut milk to restore its creamy consistency.

Can I freeze Coconut Curry?

Yes. This Coconut Curry freezes very well. Place the cooled curry in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating slowly on the stove. Stir well after reheating to bring the sauce back together.

Easy Coconut Curry Recipe - recipe maestro

Name: Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian-Inspired
Ingredients: 2 tablespoons coconut oil; 1 medium yellow onion, diced; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1/4 teaspoon ground cardamom; 1 teaspoon sea salt, plus more to taste; 3 cups butternut squash, peeled and cubed; 3 cups cauliflower florets; 1-2 fresh chili peppers, sliced; 1 (13.5-ounce) can full-fat coconut milk; 2 cups fresh spinach; 1 cup frozen green peas; 1 tablespoon fresh lemon juice; 1 tablespoon fresh lime juice; 1/4 teaspoon freshly ground black pepper; 1/4 cup chopped fresh cilantro or basil, for garnish; Cooked basmati rice, for serving; Warm naan bread, for serving (optional)

Description

A creamy, flavorful Coconut Curry made with butternut squash, cauliflower, spinach, peas, aromatic spices, and rich coconut milk. This easy one-pot vegan recipe is perfect for weeknight dinners and pairs beautifully with basmati rice or warm naan.

Ingredients

Scale

2 tablespoons coconut oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1 teaspoon sea salt, plus more to taste
3 cups butternut squash, peeled and cubed
3 cups cauliflower florets
1-2 fresh chili peppers, sliced
1 (13.5-ounce) can full-fat coconut milk
2 cups fresh spinach
1 cup frozen green peas
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro or basil, for garnish
Cooked basmati rice, for serving
Warm naan bread, for serving (optional)

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Instructions

Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes until softened.
Stir in the garlic and grated ginger and cook for 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, cardamom, and salt. Stir continuously for about 30 seconds to toast the spices.
Add the cubed butternut squash, cauliflower florets, and sliced chili peppers. Stir well to coat the vegetables with the spices.
Pour in the coconut milk and stir until everything is evenly combined.
Cover and simmer over medium-low heat for 20-25 minutes, stirring occasionally, until the squash and cauliflower are tender.
Add the spinach and frozen peas. Cook for another 2-3 minutes until the spinach has wilted and the peas are heated through.
Stir in the lemon juice, lime juice, and black pepper. Taste and adjust the seasoning if needed.
Serve hot over cooked basmati rice and garnish with fresh cilantro or basil. Enjoy with warm naan if desired.

Notes

Use full-fat coconut milk for the creamiest texture.
Do not overcook the vegetables to maintain their texture.
Add chickpeas, tofu, paneer, or cooked chicken for extra protein.
Adjust the chili peppers to make the curry milder or spicier.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months and thaw overnight before reheating.
Add a splash of vegetable broth or coconut milk if the curry thickens during reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 385
Sugar: 11g
Sodium: 520mg
Fat: 27g
Saturated Fat: 20g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 8g
Protein: 7g
Cholesterol: 0mg