Easy Coconut Curry: Creamy Comfort in One Pot

This Easy Vegan Coconut Curry brings together comforting spices and vibrant vegetables in one pot for a deliciously healthy meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: dinner

Cuisine: Asian, Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry Base

2 tablespoons Coconut Oil Substitute with olive oil if desired.
1 medium Yellow Onion Can use shallots if preferred.
4 cloves Garlic Minced; fresh gives the best flavor.
1 tablespoon Fresh Ginger Grated; ground ginger can be used in a pinch.
1 teaspoon Ground Cumin Substitute with ground coriander if desired.
1 teaspoon Ground Coriander Omit if not available.
1 teaspoon Turmeric Skip for less intensity.
½ teaspoon Ground Cardamom Extra cumin can replace this if necessary.
to taste teaspoon Sea Salt Adjust based on other ingredients.

For the Vegetables

2 cups Butternut Squash Cubed; sweet potato is an excellent alternative.
2-3 pieces Red Thai Chiles Slice; substitute with milder peppers if desired.
2 cups Cauliflower Florets Can use broccoli for a different crunch.
3 cups Fresh Spinach Or kale as a substitute.
1 cup Fresh or Frozen Peas Can be omitted if not available.

For the Sauce

1 can Coconut Milk Light coconut milk can be used for fewer calories.
1 tablespoon Fresh Lemon Juice Lime juice can be a zesty alternative.

For Serving

4 cups Cooked Basmati Rice Quinoa or cauliflower rice can be used for variations.
to taste Fresh Basil or Cilantro Use parsley if needed.
to taste Naan Bread Ensure it's gluten-free if necessary.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat coconut oil over medium heat. Add chopped yellow onion and sauté for about 10 minutes until soft and caramelized.
Combine minced garlic, grated ginger, ground cumin, ground coriander, turmeric, ground cardamom, and sea salt in a bowl. Mix and set aside.
Add cubed butternut squash and sliced red Thai chiles to the pot. Stir for about 5 minutes until vegetables start to absorb flavors.
Add cauliflower florets and coconut milk to the pot. Stir in the spice mixture. Bring to a simmer, cover, and cook for approximately 20 minutes.
After 20 minutes, stir in lemon juice, fresh spinach, and peas. Cook for an additional 2-3 minutes until spinach is wilted.
Serve the coconut curry hot over rice, garnished with fresh herbs and accompanied by naan bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 500mgPotassium: 600mgFiber: 7gSugar: 8gVitamin A: 5000IUVitamin C: 60mgCalcium: 100mgIron: 4mg

Notes

Prep vegetables and spices in advance for a smoother cooking process. Adjust curry seasoning to your liking.

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