Spiced Autumn Vegetable Curry with Coconut and Fenugreek
This curry highlights the deep flavors of autumn vegetables, taking advantage of their natural sweetness and pairing them with warming Indian spices. Fenugreek adds a unique aroma, while coconut milk brings a creamy richness. This dish is perfect for advanced cooks looking to create a vegetable-forward main that is both healthy and keto-friendly.
Ingredients
- 3 tablespoons ghee
- 2 teaspoons cumin seeds
- 1 teaspoon fenugreek seeds
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 2 cups butternut squash, peeled and cubed
- 2 cups cauliflower florets
- 1 red bell pepper, diced
- 1 cup coconut milk
- 1/2 cup vegetable broth
- Flaky sea salt, to taste
- Fresh cilantro, for garnish
Method
- Heat the ghee in a large heavy-based pot over medium heat. Add cumin seeds and fenugreek seeds, stirring until they start to sizzle and release their aroma, about 1 minute.
- Add the chopped onion and sauté until golden brown, about 8-10 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Introduce the garam masala, turmeric powder, and cayenne pepper to the pot, stirring well to coat the onions with the spices.
- Add the butternut squash, cauliflower, and red bell pepper to the pot. Stir to combine with the spice and onion mixture.
- Pour in the coconut milk and vegetable broth. Season with flaky sea salt to taste.
- Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and cook until the vegetables are tender, about 25-30 minutes. Stir occasionally to prevent sticking.
- Adjust seasoning as needed. Serve the curry hot, garnished with fresh cilantro.