Zucchini and Green Peas Coconut Curry

zuchinni-greenpeas670

I made this 2 days ago for my family and they loved it so much, I decided to share it with you. It is simple and easy to make and this is exactly the kind of dish you’d want to prepare on a hectic days or if you just want to fix something fast. An added benefit is that its also gluten free.

Ingredients:

  • 4 cups zucchini, cubed
  • 1 cup green peas
  • 2 cups 0r 1-14 oz can coconut milk
  • 1 onion, sliced or chopped
  • 2 garlic cloves, minced
  • ½ cup water
  • 2 tablespoons curry powder
  • ½ tsp sea salt

Some ingredients

 

Directions:

Place coconut milk in a saucepan on medium high heat, add onion and garlic and cook for about 2 minutes. Stir in curry powder and cook for another 2 minutes. Next add zucchini and water and cook on simmer for 15 minutes. Stir in peas and salt and cook for 1 minute. Serve over brown rice or your favorite starch or whole grain.

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  1. I made this tonight and it was a hit! I followed the recipe exactly. My only addition was a tiny bit of fresh ginger and it came out great! Thank you for sharing as I will be making this again and again! 😊👍🏻

  2. I love this recipe so much! The first time I made it, I stayed with the original and loved it. The second and third times, I added raisins, cashews, a dash of cinnamon, and a little almond milk at the end for a more saucy dish. Yum! Thanks for the great recipe!

  3. This recipe looked delicious but so few ingredients turned out super bland :-/ I looked up ingredients in curry and there were at least 5 crucial ones that were left out like turmeric, coriander, dry mustard, cumin, and some chili flakes. I had all of those so I added them but it’s still a little off. Good luck to others though.

    • Michelle Blackwood

      Sweet heart nothing is missing. The recipe calls for 2 tablespoons curry powder and you failed to use it. Your mistake, next time read the recipe thoroughly and make sure you have ingredients on hand before you do. I never cook bland ever!

  4. Love that it’s so simple to make and yet so tasty with the coconut and curry! Pinning for future reference. :)

  5. I love curry dishes and I must applaud you Michelle for coming up with this colourful and palatable dish.

    I hope to give it a try soonish.

  6. Florian @ContentednessCooking

    This is an amazingly easy curry but it’s so good! It has all the things that I like in it! A definite must-try!

  7. Just tried this and it was delish. I substitute the peas with mushrooms and it just added to the flavor. A definite hit.

  8. Administrator Account

    Laurie, I normally use fresh which is the best. But I have also used canned coconut milk which also taste pretty good, I normally use the ones without preservative though like Thai coconut, many also come in lite which has less fat. I actually find as a vegan that the fat is mostly lauric acid and it is a medium chain fatty acid, which is processed quickly into energy and actually it is beneficial for weight loss. It is great for the immune system having great antiviral and antibacterial properties. If you are using the ones in the refrigerator section, use the unsweetened version then you should have a great result.

  9. DO you need to use canned coconut milk, or the kind you find in the fridge section? ( which has a lot less fat!)

  10. This sounds delicious! Could you give me your recipe for making the curry powder please? Thank you!

  11. Angie that’s quite okay, just omit the coconut milk and use soy or almond milk. You may also blend 1/4 cup cashew with water for a thick sauce. You may substitute the zucchini with eggplant, or basically any of your favorite vegetables. Check out my chick peas and potato curry or the bittermelon and potato curry on my other pages. Thanks Michelle

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