Alys Lorenz October 28, 2020 Fall Recipes
1 tablespoon coconut oil
1 cup chopped yellow onion
2 garlic cloves, minced
½ teaspoon grated fresh ginger
½ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon turmeric
¼ teaspoon 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 can full-fat coconut milk
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice, plus lime wedges for serving
4 cups fresh spinach
½ cup fresh or frozen peas
Freshly ground black pepper
2 cups cooked basmati rice
a few big handfuls of fresh basil or cilantro
Naan bread, optional
1. Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.
2. In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
3. Add the butternut squash and chiles to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes or until the vegetables are tender.
4. Add the lemon juice, lime juice, spinach, peas, and stir. Taste and adjust seasonings, adding additional lime juice, salt, and pepper, as desired.
5. Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.