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
where is zucchini in the recipe?
In the middle of the list, it says 4 cups of zucchini. In the instruction on the 2nd one, it says, ‘stir in zucchini to coat’.
This came out delicious! Great way to use up extra late-summer zucchini. I added some cubed tofu with the zucchini for extra protein and a splash of lime juice. Definitely will be making this again.
Laura, I’m so happy you enjoyed it. I agree with you that is great for using up zucchini. Thank you for sharing your adjustments.
This is our new favourite curry. I put in it carrot, so it would be colorful.
Thank you, that’s a great idea to add carrots. Thank you.
So easy to make and so so tasty. I cook a lot of curries and wanted something new that was vegetarian this recipe was so simple to follow and the end result was amazing. This will definitely be on my regular curry night menu. The only thing I didn’t put in was the vegetable stock because I didn’t think it needed it. Wish I could show everyone how it looked as it looked exactly like Michelle’s photos.
Sue that is wonderful to read, I’m so happy you enjoyed it and it turned out well and looked like my photo. I appreciate your feedback. Thank you.
One of the best recipes for anything that I have found on-line. I have courgettes growing in the garden and a number of other veg that aren’t in themselves enough to do anything much with – spinach, sugar peas and dwarf beans, so I added them to the mix. I never use garlic as I am allergic and used dried ginger, and powdered coconut milk, but it was still your recipe and was absolutely scrumptious.
Lesley, thank you for sharing your feedback. I’m so happy you enjoyed it and I love your adjustments.
I keep coming back to this often. My favorite way to eat zucchini.
Shyamala, I’m so happy you are enjoying this recipe, thank you for sharing with us your feedback.
Thank you for this gorgeous recipe. I only had one zucchini left in the fridge so had to improvise and added some chopped sweet potatoes and half of yellow paper, it turned out great! My friend came for dinner and we both absolutely loved it! So delicious yet quick and easy to make, I have already shared this recipe with my friends! Can’t wait to make it again and also try some of your other recipes!
Tania, I’m so happy you enjoyed it, thank you for sharing your feedback. I really appreciate it.
Made this the other day since I have more zucchini than I know what to do with growing in our garden. And this is delicious. Like your split pea soup I’ve been eating this for breakfast, lunch and dinner.
I had fresh green peas and zucchini coming in from my garden, so I made this on a Saturday night for Sunday potluck. It was incredible. Had to sub dry ginger – I think fresh would be better. I used cumin seed instead of powder and let the spices bloom for about 3 minutes in the pan before I added the zucchini. Since it was prepared for a variety of folks, I didn’t want to spice it too much, but the little bit of cayenne I used mellowed overnight, so I’ll add more next time if I intend to refrigerate it. I also used Chief brand curry powder from Trinidad, which gave a wonderful flavor. And used basmati rice. The pot was wiped clean at the potluck! A definite keeper recipe that I know will be a frequent one for us. Thanks!
Susan, love your comment, love your adjustments and very happy you used the Chief curry powder because it really makes a big difference in the outcome. I’m excited that it was enjoyed at the potluck, thank you very much.
Found the soup really coconut milk tasting on its own so I added lime juice & a drop of maple syrup. Also added spinach & doubled all the spices. Super delicious and reasonably healthy! Will add to the rotation with those changes.
Thank you for your feedback Lauren, love how you made adjustments to make it your own.