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.
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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.
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.
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- 272 kcal / 1137 kJ
- 22 g
- 6 g
- 16 g
- 10 min
- 20 min
- Ready in:
- 30 min
- 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.