This curry is every part I need on a weeknight. Scratch that – it’s every part I need… any time. I’ve been consuming this as leftovers for lunch, dinner… I even ate a bowlful for breakfast the opposite day.
The recipe is especially Monday night time pleasant – it’s fast to make but packs a punch of taste. It’s crammed with cozy, nourishing greens that can enable you to recuperate from a weekend of perhaps… I dunno… an excessive amount of pumpkin cake?
The ingredient shot above makes this recipe look extra sophisticated than it truly is. When you’ve chopped the greens and measured the spices, you’re solely about 20 (palms off) minutes from a creamy, scrumptious scorching curry dinner on the desk.
I discover this recipe actually enjoyable and soothing to make. There’s nothing higher than this second when the coconut milk and spices hit the greens. After all, this second will occur on the range and never on the countertop, I simply needed to transfer my pot close to the window to point out you:
The ginger, cumin, coriander, turmeric, cardamom… all of it smells so good! You’re going to should take my phrase on it except you may odor by your display screen.
Over the last 5 or so minutes, stir within the inexperienced issues and add squeezes of lemon and lime to brighten every part up. So wholesome!
This recipe may be very versatile, so I encourage you to make use of it as a template. Don’t have butternut squash? Use candy potatoes. Don’t have cauliflower? Use broccoli. If you’d like extra warmth, spice it up. You possibly can serve it with basmati rice, brown rice, and even quinoa. You can too customise this with any sort of protein that you just like in your curry, or you may simply make the recipe precisely because it’s written, a.okay.a. my favourite model 🙂
Butternut Squash Turmeric Curry
- 1 tablespoon coconut oil
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- ½ teaspoon grated contemporary ginger
- ½ teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon turmeric
- ¼ teaspoon cardamom
- 1 teaspoon sea salt
- 2 cups cubed butternut squash
- three crimson Thai chiles (or 1 serrano, or ½ jalapeño), thinly sliced
- 2 cups cauliflower florets
- 1 can full-fat coconut milk
- 1 tablespoon contemporary lemon juice
- 1 tablespoon contemporary lime juice, plus lime wedges for serving
- four cups contemporary spinach
- ½ cup contemporary or frozen peas
- Freshly floor black pepper
- 2 cups cooked basmati rice
- a couple of massive handfuls of contemporary basil or cilantro
- Naan bread, elective
- Warmth the oil in a big Dutch oven over medium warmth. Add the onion and prepare dinner till tender and well-browned, about 10 minutes, decreasing the warmth to low midway by.
- In a small bowl, combine collectively the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Put aside.
- Add the butternut squash and chiles to the pot, stir, and prepare dinner for five minutes. Stir within the cauliflower after which add the coconut milk and the spice combination. Cowl and simmer for 20 minutes or till the greens are tender.
- Add the lemon juice, lime juice, spinach, peas, and stir. Style and alter seasonings, including further lime juice, salt, and pepper, as desired.
- Serve the curry over the rice with contemporary basil, naan bread, if desired, and lime wedges on the facet.