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
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.