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Bowl of Zucchini and Green Peas Coconut Curry garnished with fresh herbs

Zucchini and Green Peas Coconut Curry

A delightful and creamy coconut curry featuring zucchini and green peas, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis, chopped
  • 1 cup green peas (fresh or frozen)
  • 1 can coconut milk
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • to taste Salt and pepper
  • 2 tablespoons vegetable oil
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Heat oil in a large pan over medium heat. Add the onions and sauté until translucent.
  2. Add garlic and ginger; cook for another minute.
  3. Stir in the curry powder and turmeric, cooking for about 30 seconds until fragrant.
  4. Add the chopped zucchini and green peas. Stir well to coat them in the spices.
  5. Pour in the coconut milk and bring to a simmer.
  6. Reduce heat and let it cook for about 10-15 minutes, until the zucchini is tender.
  7. Season with salt and pepper.
  8. Garnish with fresh cilantro before serving.

Notes

To serve, enjoy this curry over steamed rice or with warm naan. It can be stored in the refrigerator for 3-4 days or frozen for up to 2 months. Avoid overcooking the zucchini, and adjust seasoning as per taste.