Zucchini and Green Peas Coconut Curry

Jump to Recipe

Zucchini and Green Peas Coconut Curry recipe is so easy to prepare, economical and perfect for those really busy weeknight meals that will surprise the pickiest eater. Zucchini and peas cooked in a flavorful Jamaican style coconut curry sauce, delicious served with rice or roti.

Zucchini and Green Peas Coconut Curry
 
This coconut curry recipe is another old favorite that I needed to revamp the photos. It is one of my favorite recipes that are very simple to prepare.
I love it served over, QuinoaBrown Rice or  Gluten-Free Vegan Flat Bread.
 Zucchini and Green Peas Coconut Curry in the pot
This recipe was so simple, it reminded me of my Curry Cabbage recipe that uses a simple inexpensive vegetable but has an amazing taste.

Zucchini and Green Peas Coconut Curry Ingredients

  1. Coconut oil
  2. Onion
  3. Garlic
  4. Ginger
  5. Curry Powder
  6. Paprika, Cumin, Thyme
  7. Zucchini
  8. Green Peas
  9. Coconut Milk
  10. Vegetable Broth
  11. Salt
  12. Cayenne Pepper

Zucchini and Peas Curry in a bowl

To Make Zucchini and Green Peas Coconut Curry

Zucchini and Green Peas Coconut Curry is a basic coconut milk curry. 
Coconut milk gives the curry a creamy sweet taste that neutralizes the bitterness of the spices.
To make the recipe.
1.  Saute the onion, garlic, and ginger.

2. Add the dry spices, curry powder, paprika, cumin, and thyme.

3. Add coconut milk, broth, salt, and pepper and bring to a boil.
4. Cover saucepan and reduce to simmer for 15 minutes or until the sauce is thick.
5. Add peas and cilantro cook for 1 more minute. Serve over brown rice.

Tips For Making Zucchini And Green Peas Coconut Curry

1.  Use Chief brand curry powder or make your own Easy Curry Powder Recipe, It really makes a big difference which kind of curry powder blend you use.
2. I love to use fresh ginger, you wash and freeze your ginger to it lasts longer.
 
Zucchini and Green Peas Coconut Curry

If you make this recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Also please leave a star rating ;-)

Need some encouragement on your Healthier Steps journey?

Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

Categories

Categories: ,
Courses: ,
Cuisine:

Nutrition

(

Per serving

)
Energy: 272 kcal / 1137 kJ
Fat: 22 g
Protein: 6 g
Carbs: 16 g

Cooking Time

Preparation: 10 min
Cooking: 20 min
Ready in: 30 min
For: 4

Ingredients

Instructions

  1. Heat oil in a large saucepan over medium heat. Add onion, garlic, and ginger and cook stirring until onion is soft about 3 minutes.
  2. Add curry powder, paprika, cumin, and thyme and cook stirring for about 1 minute. Stir in zucchini to coat.
  3. Add coconut milk, broth, salt, and pepper and bring to a boil. Cover saucepan and reduce to simmer for 15 minutes or until the sauce is thick. Add peas and cilantro cook for 1 more minute. Serve over brown rice.
  4. Note: If your sauce is thick, cook for longer.

Notes

 Zucchini and Green Peas Coconut Curry

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

Rate this recipe

38 Comments
  1. Laura
    September 16, 2020

    This came out delicious! Great way to use up extra late-summer zucchini. I added some cubed tofu with the zucchini for extra protein and a splash of lime juice. Definitely will be making this again.

    • Michelle Blackwood, RN
      September 16, 2020

      Laura, I’m so happy you enjoyed it. I agree with you that is great for using up zucchini. Thank you for sharing your adjustments.

  2. Krisztina
    August 11, 2020

    This is our new favourite curry. I put in it carrot, so it would be colorful.

  3. Sue
    August 5, 2020

    So easy to make and so so tasty. I cook a lot of curries and wanted something new that was vegetarian this recipe was so simple to follow and the end result was amazing. This will definitely be on my regular curry night menu. The only thing I didn’t put in was the vegetable stock because I didn’t think it needed it. Wish I could show everyone how it looked as it looked exactly like Michelle’s photos.

    • Michelle Blackwood, RN
      August 5, 2020

      Sue that is wonderful to read, I’m so happy you enjoyed it and it turned out well and looked like my photo. I appreciate your feedback. Thank you.

  4. Lesley Loughlin
    July 28, 2020

    One of the best recipes for anything that I have found on-line. I have courgettes growing in the garden and a number of other veg that aren’t in themselves enough to do anything much with – spinach, sugar peas and dwarf beans, so I added them to the mix. I never use garlic as I am allergic and used dried ginger, and powdered coconut milk, but it was still your recipe and was absolutely scrumptious.

  5. shyamala radhakrishnan
    May 5, 2020

    I keep coming back to this often. My favorite way to eat zucchini.

  6. Tania
    March 30, 2020

    Thank you for this gorgeous recipe. I only had one zucchini left in the fridge so had to improvise and added some chopped sweet potatoes and half of yellow paper, it turned out great! My friend came for dinner and we both absolutely loved it! So delicious yet quick and easy to make, I have already shared this recipe with my friends! Can’t wait to make it again and also try some of your other recipes!

  7. Lisa
    July 29, 2019

    Made this the other day since I have more zucchini than I know what to do with growing in our garden. And this is delicious. Like your split pea soup I’ve been eating this for breakfast, lunch and dinner.

  8. Susan
    July 22, 2019

    I had fresh green peas and zucchini coming in from my garden, so I made this on a Saturday night for Sunday potluck. It was incredible. Had to sub dry ginger – I think fresh would be better. I used cumin seed instead of powder and let the spices bloom for about 3 minutes in the pan before I added the zucchini. Since it was prepared for a variety of folks, I didn’t want to spice it too much, but the little bit of cayenne I used mellowed overnight, so I’ll add more next time if I intend to refrigerate it. I also used Chief brand curry powder from Trinidad, which gave a wonderful flavor. And used basmati rice. The pot was wiped clean at the potluck! A definite keeper recipe that I know will be a frequent one for us. Thanks!

    • Michelle Blackwood
      July 22, 2019

      Susan, love your comment, love your adjustments and very happy you used the Chief curry powder because it really makes a big difference in the outcome. I’m excited that it was enjoyed at the potluck, thank you very much.

  9. Lauren
    July 15, 2019

    Found the soup really coconut milk tasting on its own so I added lime juice & a drop of maple syrup. Also added spinach & doubled all the spices. Super delicious and reasonably healthy! Will add to the rotation with those changes.

  10. Susan
    July 8, 2019

    This sounds delicious, and perfect as my garden is giving me small amounts of peas and zucchini at present. I wonder if some added starch, such as potato cubes or garbanzos would make it more filling? Perhaps a side accompaniment of a spicy dal?

    • Michelle Blackwood
      July 8, 2019

      Susan that sounds like an excellent idea to add potato cubes or garbanzos, you can mash some of the cooked potatoes or the garbanzos to thicken your dish.

  11. Paola
    June 29, 2019

    Loved it and even the kids ate it!
    I hid also a little chopped broccoli in it. It took me 45 mins because of all the chopping.
    I saved it in my favs, definitely gonna do it again.

    • Michelle Blackwood
      June 29, 2019

      Paola, I’m so happy that you and your children enjoyed it. I love the idea of adding extra veggies. Thank you for sharing your feedback with us.

  12. Malini Ganesh
    April 28, 2019

    It was nice read your receipt . Today I tried but could not understand what is paprika . Also I added with Zukuni and green peas some flowerlet of cali flower . It looks nice and I will post a photo

    • Michelle Blackwood
      April 28, 2019

      Thankyou Malini for trying. Paprika is dried ground sweet pepper or capsicum. I love your adjustment thank you for sharing your feedback.

  13. Hazel
    November 25, 2018

    Hi Michelle,
    I made this for the first time and it was delicious. I will be making this again

    • Michelle Blackwood
      November 25, 2018

      Hazel thank you for your feedback, I’m so happy you enjoyed it.

  14. Claudia
    November 4, 2018

    Loved this! I added some chilli and put a bit of turmeric as well; I have a cold so needed the extra kick. It was delicious, thank you :) I will be using this again.

    • Michelle Blackwood
      November 4, 2018

      Claudia, thank you for your feedback and I hope you get better soon. Love your adjustments.

  15. jean
    September 10, 2018

    I just made this with Chief curry powder and oh my but is it scrumptious !!! Cut the zucchini by half and added some mushrooms and tofu for extra protein. Best curry recipe EVER ! Thank you so much, Michelle :D I look forward to making more of your mouthwatering creations !

    ~ jean

    • Michelle Blackwood
      September 11, 2018

      Jean, I’m so happy you enjoyed it. Love how you made the recipe your own.

  16. Cleo Donnelly
    August 27, 2018

    This curry is delicious! I omitted the water/broth as I find that the zucchini adds quite a bit of liquid to the sauce but otherwise, I followed the directions as-is and it was delicious! I’m making it again as I write this and experimenting with adding other veggies too (this time red pepper and green beans alongside the zucchini and peas). I know this will not be the last time I make this, it is so delicious and so versatile!

    • Michelle Blackwood
      August 29, 2018

      Cleo, I’m so happy you enjoyed it. That’s such a great idea to omit the water/broth. I usually cook mine until the sauce is thick but it’s so much easier to leave the extra liquid out in the first place and allow the zucchini to spring its own liquid.

  17. Emma
    August 8, 2018

    Do you need to pre-cook the zucchini? I’ve never cooked it before but have had lots of people say to cook it slowly and to take off the skin

    • Michelle Blackwood
      August 8, 2018

      Emma,you don’t need to precook nor take the skin off. Enjoy!

  18. Jules
    June 15, 2018

    I made this recipe and so love it! So delicious! Can you tell me if you have ever tried it in the Instantpot and added other vegetables like potatoes?

    • Michelle Blackwood
      June 15, 2018

      Hello Jules, I’m happy you loved it. No, I haven’t tried it in the Instantpot but now I would love to.

    • Michelle Blackwood
      June 17, 2018

      Jules, I’m so happy that you loved it. I haven’t tried it in the Instant pot but that sounds like a great idea.

  19. Doreen
    March 15, 2018

    So simple but so delicious!

    • Michelle Blackwood
      March 15, 2018

      Thank you Doreen, so happy you loved it