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.
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
- Coconut oil
- Onion
- Garlic
- Ginger
- Curry Powder
- Paprika, Cumin, Thyme
- Zucchini
- Green Peas
- Coconut Milk
- Vegetable Broth
- Salt
- Cayenne Pepper
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.
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Categories
- Categories: Gluten-Free, Vegan
- Courses: Main Course, Stew
- Cuisine: American
Nutrition
(Per portion)- Energy: 272 kcal / 1137 kJ
- Fat: 22 g
- Protein: 6 g
- Carbs: 16 g
Cook Time
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- For: 4
Ingredients
- 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
Instructions
- 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.
- If your sauce is thick, cook for longer.
Notes
I’ll give this a try, but use potatoes instead of zucchini. I think I may toss in some Daring vegan chicken as well. We are big fans of curry!
those small changes sound delicious to me.
Beautiful recipe,I love your cooking methods,I am going to try it
This was AMAZING! I made double the recipe (due to the enormous zucchini I harvested today, lol) and added a bit if minced kale (again..garden going crazy time). SO GOOD! I will make this again and again. Thank you for sharing your recipe!!!
sounds like you had a great harvest. bet that zucchini was delicious
OMG! this is FABULOUS! I’d give it 10 stars if I could. I added a can of drained chickpeas to up the protein and it was divine.
Thank you very much Elizabeth for your feedback, I’m so happy you enjoyed it.
Quite tasty and easy to make. My husband said this was the best dish I’ve ever made! Better than curries in restaurants. Wow! I modified by adding small bite sized pieces of cauliflower and subbed shallots that I had on hand. No garlic (allergic). Served over brown rice. I will definitely make this again with compliments like that! Thanks for the keeper recipe!
Delicious!