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

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Categories

Nutrition

(Per portion)
  • 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. 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.