Butternut & Cauliflower Vegetable Curry

SERVES 4

INGREDIENTS

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

3 big handfuls of fresh basil or cilantro

Naan bread, optional

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