Zucchini and Green Peas Coconut Curry
Dive into the vibrant flavors of our Zucchini and Green Peas Coconut Curry, a dish that promises to delight your palate and add a splash of color to your table. This recipe combines the tender sweetness of zucchini and the fresh burst of green peas with the rich, creamy texture of coconut milk, creating a harmonious blend of flavors and textures.
Infused with aromatic spices like curry powder, cumin, and a hint of cayenne pepper, this curry is both comforting and invigorating. The addition of fresh ginger and garlic deepens the flavor profile, making each spoonful a complex taste adventure.
Perfect for a wholesome weeknight dinner or a special occasion, this curry is not only vegan and gluten-free but also incredibly easy to prepare. Whether served over steaming rice or enjoyed on its own, this Zucchini and Green Peas Coconut Curry is a nourishing dish that brings the essence of comfort food to a healthy, plant-based meal. Join us in the kitchen as we explore how simple ingredients can transform into a meal that’s both nutritious and satisfying!
This recipe is so simple, it reminds me of my Curry Cabbage recipe, which uses simple, inexpensive vegetables but has an amazing taste.
Zucchini and Green Peas Coconut Curry Ingredients
- Coconut oil imparts a subtle sweetness and tropical aroma, making it perfect for sautĂ©ing and enriching the curry’s base flavors.
- Onion: provides foundational sweetness when sautéed, adding depth and tenderness to the dish.
- Garlic: delivers a robust, pungent flavor, essential for deepening the curry’s flavor profile.
- Fresh ginger adds a sharp zest, complementing the richness of the curry with its peppery bite.
- Curry Powder: A spice blend that offers warm, complex flavors typical of traditional curries.
- Ground paprika enhances the color and adds a sweet, smoky undertone to the spice profile.
- Cumin: contributes an earthy, slightly nutty flavor, essential for the curry’s layered spices.
- Dried Thyme Leaves: Offer subtle, earthy herbal notes that harmonize with the bold spices.
- Zucchini: absorbs surrounding flavors well, adding mild sweetness and a tender texture.
- Green peas provide a sweet flavor burst and a bright color, enhancing the curry’s freshness.
- Coconut milk forms the creamy curry base, adding richness and a silky texture while tempering the spices.
- Vegetable Broth: Adjusts the curry’s consistency and enhances its savoriness.
- Salt: amplifies the natural flavors of the curry.
- Cayenne Pepper: Adds adjustable heat, providing a spicy contrast to the creamy base.
- Cilantro Leaves: A garnish that brings a fresh, citrusy burst, brightening the dish visually and flavor-wise.
To Make Zucchini and Green Peas Coconut Curry
- Heat oil in a large saucepan over medium heat. Add onion, garlic, and ginger and cook, stirring, until the 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 the saucepan and reduce to simmer for 15 minutes or until the sauce is thick. Add the peas and cilantro and cook for 1 more minute. Serve over brown rice.
- If your sauce is thick, cook for longer.
Tips For Making Zucchini And Green Peas Coconut Curry
- Use Chief brand curry powder or make your own with this Easy Curry Powder Recipe. It really makes a difference with the kind of curry powder you use!
- Also, you can wash, dry, and freeze your ginger.
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Zucchini and Green Peas Coconut Curry
The 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, deliciously served with rice or roti.
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Servings: 4 People
Calories: 123kcal
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
Instructions
- 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 of 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
Nutrition
Calories: 123kcal | Carbohydrates: 15g | Protein: 5g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 716mg | Potassium: 545mg | Fiber: 5g | Sugar: 7g | Vitamin A: 876IU | Vitamin C: 41mg | Calcium: 59mg | Iron: 2mg
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!