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.
If you enjoyed this post about Zucchini and Green Peas Coconut Curry and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!
Get discounted copies of my cookbook here.
Fortunately, because of the ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Healthier Steps.
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.
Print
Pin
Rate
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
This sounds delicious, and perfect as my garden is giving me small amounts of peas and zucchini at present. I wonder if some added starch, such as potato cubes or garbanzos would make it more filling? Perhaps a side accompaniment of a spicy dal?
Susan that sounds like an excellent idea to add potato cubes or garbanzos, you can mash some of the cooked potatoes or the garbanzos to thicken your dish.
Loved it and even the kids ate it!
I hid also a little chopped broccoli in it. It took me 45 mins because of all the chopping.
I saved it in my favs, definitely gonna do it again.
Paola, I’m so happy that you and your children enjoyed it. I love the idea of adding extra veggies. Thank you for sharing your feedback with us.
It was nice read your receipt . Today I tried but could not understand what is paprika . Also I added with Zukuni and green peas some flowerlet of cali flower . It looks nice and I will post a photo
Thankyou Malini for trying. Paprika is dried ground sweet pepper or capsicum. I love your adjustment thank you for sharing your feedback.
Hi Michelle,
I made this for the first time and it was delicious. I will be making this again
Hazel thank you for your feedback, I’m so happy you enjoyed it.
Loved this! I added some chilli and put a bit of turmeric as well; I have a cold so needed the extra kick. It was delicious, thank you :) I will be using this again.
Claudia, thank you for your feedback and I hope you get better soon. Love your adjustments.
I just made this with Chief curry powder and oh my but is it scrumptious !!! Cut the zucchini by half and added some mushrooms and tofu for extra protein. Best curry recipe EVER ! Thank you so much, Michelle :D I look forward to making more of your mouthwatering creations !
~ jean
Jean, I’m so happy you enjoyed it. Love how you made the recipe your own.
This curry is delicious! I omitted the water/broth as I find that the zucchini adds quite a bit of liquid to the sauce but otherwise, I followed the directions as-is and it was delicious! I’m making it again as I write this and experimenting with adding other veggies too (this time red pepper and green beans alongside the zucchini and peas). I know this will not be the last time I make this, it is so delicious and so versatile!
Cleo, I’m so happy you enjoyed it. That’s such a great idea to omit the water/broth. I usually cook mine until the sauce is thick but it’s so much easier to leave the extra liquid out in the first place and allow the zucchini to spring its own liquid.
Do you need to pre-cook the zucchini? I’ve never cooked it before but have had lots of people say to cook it slowly and to take off the skin
Emma,you don’t need to precook nor take the skin off. Enjoy!
I made this recipe and so love it! So delicious! Can you tell me if you have ever tried it in the Instantpot and added other vegetables like potatoes?
Hello Jules, I’m happy you loved it. No, I haven’t tried it in the Instantpot but now I would love to.
Jules, I’m so happy that you loved it. I haven’t tried it in the Instant pot but that sounds like a great idea.
So simple but so delicious!
Thank you Doreen, so happy you loved it