Name: Easy Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian-inspired
Ingredients: 1 tablespoon coconut oil; 1 yellow onion, chopped; 1/2 teaspoon sea salt, more to taste; 1 tablespoon grated fresh ginger; 3 garlic cloves, minced; 1 tablespoon curry powder; 1 teaspoon garam masala; 1/2 teaspoon turmeric; 1/2 teaspoon cumin; 1 (14-ounce) can full-fat coconut milk; 1 cup water; 1 tablespoon fresh lime juice; 1 tablespoon maple syrup; 1/2 teaspoon freshly ground black pepper; 1 medium sweet potato, cubed; 1 cup cauliflower florets; 1 cup chopped green beans; 1 cup chopped red bell pepper; 1/2 cup frozen peas; Cilantro and lime wedges, for serving; Cooked rice or naan, for serving

Why You’ll Love Easy Coconut Curry Recipe

It uses everyday vegetables and pantry spices, making it easy to pull together on busy nights.

The combination of coconut milk, turmeric, ginger, cumin, cardamom, and fresh chiles creates a rich, layered flavor without needing pre‑made curry paste.

It’s versatile — you can switch up the veggies, add protein, or serve it with different bases (rice, quinoa, cauliflower rice) depending on what you have.

Leftovers are excellent — the flavors deepen overnight, making it a great option for lunch the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
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)

Directions

Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and well browned, about 10 minutes, reducing heat halfway through.
In a small bowl, combine the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
Add the cubed butternut squash and sliced chiles to the pot. Stir and cook for about 5 minutes, then stir in the cauliflower florets.
Pour in the coconut milk and add the spice mixture. Cover and simmer for about 20 minutes, or until the vegetables are tender.
Stir in the lemon juice, lime juice, spinach, and peas. Taste and adjust seasoning, adding extra lime juice, salt, or pepper if desired.
Serve the curry over cooked basmati rice with fresh basil or cilantro and naan bread if using.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Swap in different vegetables: use sweet potato instead of butternut squash, broccoli instead of cauliflower, or add carrots, bell peppers, or green beans.
Add a protein: stir in cooked chickpeas, tofu, shrimp, or chicken to make it a heartier main.
Adjust the heat: increase the amount of chili or add red pepper flakes or cayenne for extra spice.
Switch the base: serve with brown rice, quinoa, or cauliflower rice for different textures and dietary preferences.
Add extra herbs: garnish with fresh cilantro or Thai basil for added brightness and aroma.

Storage/Reheating

Store leftover curry in an airtight container in the fridge for up to 3–4 days.
To reheat, warm gently on the stovetop over medium‑low heat, stirring occasionally. Add a splash of water or coconut milk if the sauce thickens.
To freeze, cool completely and portion into freezer‑safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

FAQs

What if I don’t have butternut squash?

You can substitute sweet potatoes, regular potatoes, carrots, or any firm vegetable. The recipe is very flexible.

Can I make this gluten‑free?

Yes. The curry is naturally gluten‑free. Just ensure your side dishes like naan or rice are also gluten-free.

Is this recipe vegan?

Yes, this curry is entirely plant-based. You can keep it vegan by avoiding animal-based proteins and sticking to tofu, chickpeas, or other legumes.

How spicy is it?

It has moderate heat from the chiles, but you can adjust it to your preference by using fewer chiles or milder peppers.

Can I use light coconut milk instead of full-fat?

Yes, but full-fat coconut milk provides a richer and creamier sauce. Light coconut milk will make the curry thinner and less rich.

Can I prepare parts of this ahead of time?

Yes. You can pre-chop the vegetables and mix the spices in advance to save time during cooking.

Will this freeze well?

Yes. Let the curry cool completely, then freeze in airtight containers. Thaw overnight in the refrigerator before reheating.

How can I make it more protein-rich?

Add cooked chickpeas, lentils, tofu, tempeh, or pre-cooked meats like chicken or shrimp near the end of cooking.

Can I use other grains instead of basmati rice?

Absolutely. Brown rice, jasmine rice, quinoa, or cauliflower rice all pair well with this curry.

How do I adjust the flavor if it’s too rich or heavy?

Add more lemon or lime juice for brightness, or stir in fresh herbs like cilantro. A splash of water or extra coconut milk can also help lighten the flavor.

Conclusion

This easy coconut curry is a comforting, flavorful meal that’s both nourishing and adaptable. With its creamy coconut base, aromatic spices, and colorful vegetables, it’s perfect for weeknights or relaxed dinners. Try it once, and it just might become a regular favorite in your kitchen.