5.05

Zucchini and Green Peas Coconut Curry

Zucchini and Green Peas Coconut Curry
 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 in the pot
FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
This coconut curry recipe is another old favorite that I needed to revamp the photos. It is one of my favorite recipe that is very simple to prepare. I love it served over rice, brown rice tortilla or gluten-free homemade roti.
I had this lonely zucchini in my refrigerator and I needed to use it before it went bad. I was also busy and needed to prepare a recipe that wouldn't take a lot of thought. 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 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, I saute the onion, garlic, and ginger. I love to use fresh ginger, you wash and freeze your ginger to it lasts longer. Next, I add the dry spices, curry powder, paprika, cumin, and thyme. I love to use Chief brand curry powder or use my own blend of spices, It really makes a big difference which kind of curry powder blend you use.
Zucchini and Green Peas Coconut Curry

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Per portion
Energy:
272 kcal / 1137 kJ
Fat:
22 g
Protein:
6 g
Carbohydrate:
16 g

Ingredients

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

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. Add peas and cilantro cook for 1 more minute. Serve over brown rice.

Notes

 Zucchini and Green Peas Coconut Curry

Please Leave a Comment and a Rating

Rating

15 Comments
  1. Hazel
    November 25, 2018

    5.01

    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.

  2. Claudia
    November 4, 2018

    5.01

    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.

  3. 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.

  4. Cleo Donnelly
    August 27, 2018

    5.01

    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.

  5. 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!

  6. Jules
    June 15, 2018

    5.01

    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.

  7. Doreen
    March 15, 2018

    5.01

    So simple but so delicious!

    • Michelle Blackwood
      March 15, 2018

      Thank you Doreen, so happy you loved it