Zucchini and Green Peas Coconut Curry Ingredients
- Coconut oil
- Curry Powder
- Paprika, Cumin, Thyme
- Green Peas
- Coconut Milk
- Vegetable Broth
- Cayenne Pepper
To Make Zucchini and Green Peas Coconut Curry
2. Add the dry spices, curry powder, paprika, cumin, and thyme.
Tips For Making Zucchini And Green Peas Coconut Curry
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- Energy: 272 kcal / 1137 kJ
- Fat: 22 g
- Protein: 6 g
- Carbs: 16 g
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons curry powder
- 1/2 teaspoon ground paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme leaves
- 4 cups zucchini, chopped
- 1 cup green peas
- 1 -14 ounce can coconut milk
- 1/2 cup vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon Cayenne pepper, or 1 whole Scotch Bonnet pepper
- 1/4 cup cilantro leaves, chopped
- Heat oil in a large saucepan over medium heat. Add onion, garlic, and ginger and cook stirring until onion is soft about 3 minutes.
- Add curry powder, paprika, cumin, and thyme and cook stirring for about 1 minute. Stir in zucchini to coat.
- 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.
- Note: If your sauce is thick, cook for longer.