Easy Coconut Curry
This coconut curry recipe is everything I wish for on a weeknight. Scratch that – it’s all I want… any time. I’ve been consumption it as leftovers for lunch, dinner… I even ate a bowlful for breakfast the extra day.
The formula is particularly Monday night-friendly because it’s quick to make yet packs a punch of flavor. It’s filled with comfortable, nourishing vegetables that will help you convalesce from a weekend of maybe I dunned too much
The ingredient shot above makes this recipe look other complicated than it actually is. Once you’ve chopped the vegetables and considered the spices, you’re only about 20 (mostly hands-off) minutes from a creamy, delicious burning curry dinner on the table.
I find this formula really fun and soothing to make. There’s not anything better than this moment when the coconut milk and interest hit the vegetables. Of course, this moment wills happen on the stove and not on the countertop, I just had to move about my pot near the window to show you:
The ginger, cumin, coriander, turmeric, cardamom it all smells so good quality! You’re going to have to take my word on it unless you can perfume through your screen.
Most of the steps of this formula are actually pictured above – it’s really that simple. Here’s every you need to do:
- Heat coconut smear with oil in a medium pot over medium heat, add a chopped onion and roast until it softens.
- Stir in the butternut squash (or sweet potato) and chilies, and cook for 5 minutes other.
- Add the cauliflower, coconut milk, and spices, and simmer until the veggies love.
- During the last five or so minutes, stir in the green things and add squeezes of lemon and lime to brighten all up.