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15Ingredients
30Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil
- 4 cups zucchini (cubed)
- 1 cup green peas
- 1 tsp. fresh ginger (grated)
- 14 oz. coconut milk
- 1 onion (sliced or chopped)
- 2 garlic cloves (minced)
- 1/2 cup vegetable broth (or water)
- 2 Tbsp. curry powder
- 1/4 tsp. cayenne pepper (or 1 whole Scotch Bonnet pepper)
- 1 tsp. sea salt
- 1/2 tsp. cumin
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. ground paprika
- 1/4 cup chopped cilantro
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat24g120% |
Trans Fat |
Cholesterol |
Sodium740mg31% |
Potassium790mg23% |
Protein6g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber7g28% |
Sugars10g |
Vitamin A20% |
Vitamin C70% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(55)
lyn 2 years ago
super yummy! i used edamame instead of peas, and added a half tablespoon of garam marsala. before you simmer, bring it to a boil first. it takes longer than 15 minutes for the zucchini to get tender, and i had to add corn starch because the sauce wasnt thickening
Alisa 3 years ago
Nice flavor but could use more ginger. Left out the cayenne because our curry powder is pretty spicy.
Rob Huntley 3 years ago
We love this recipe. We prefer with less cayenne (1/8 tsp) and no cilantro. As is, it works well as a vegetable side dish but we prefer to make a whole meal of it by adding chicken pieces which have been pre-cooked in a frying pan. Note that the directions omit the addition of the zucchini so you have to decide when to throw them in. But it doesn’t really matter much when you add them. Good with rice or fresh bread as there is plenty of sauce. In fact the sauce was a good starting point for our reluctant-to-try grandchildren. First they dipped bread and eventually they ate everything. Once we tried substituting broccoli instead of zucchini in the chicken version and it worked nicely.
Pam Jackson 4 years ago
We absolutly loved this curry. I cooked it as the recipie said and it was beautiful. I will be making it again and adding extra veg too 😎
Edwin Dalorzo 4 years ago
This was very good. I love how the flavor of the zucchini combines with the peas. I cut the onion in slices, but I would have preferred it diced (next time). I believe the cayenne pepper can probably be substituted with jalapeño or another kind of chili that I’d prefer. I will definitively do this recipe again, although not yet in my list of favorite curries.
Crystal Colbert 5 years ago
The flavor!!!! I added cauliflower, green pepper and edamame too! It came together so quick!
Rachel Lindholm 5 years ago
This is a great recipe. Good enough to make for guests. My kid even ate it. And I really was done start to finish in 30 minutes! There are so few things I can cook so quickly unless they are at least partially prepackaged and processed. Will save the recipe and make again.
Kat Perez-Arroyo 5 years ago
perfection i used green pigeons peas for harder texture and it was really good.
Alwin 5 years ago
I left out the Cayenne pepper as I had an eater that can't take spicy food but it was still good! I think its a good meal to make once in a while but not super tasty (maybe I didnt make it right?) The taste is soft and originates, despite the many spices, for a large part from the coconot milk.
Chhavi Sachdev 5 years ago
excellent! I used only onions and garlic, along with cumin and curry powder plus a really good vegetable broth I made earlier. super good.
Helena Hunt 5 years ago
This was very tasty! I had to add a little more salt and I accidentally added too much water so it wasn’t as thick as I would have liked it to be but it was still delicious! I’ll definitely make this again!
Anup P. 5 years ago
Very simple and flavorful! Will be put on my rotation. Good for cleaning out the vegetable drawer!
Amber 6 years ago
Great recipe! Very easy and very healthy. I used light coconut milk and it was delicious. Based on previous comments, I didn’t add any liquid besides the coconut milk — was perfect that way. Served over riced cauliflower. Added chickpeas for protein.
Melissa 6 years ago
Liked it. Added mushrooms and broccoli and used cauliflower rice instead of carbs.
Rhys 6 years ago
Made this last night and it was REALLY nice! I added in a few extras e.g. chicken pieces, carrot and potato to bulk it a bit more. Next time I want to try it without potato and with the rice instead.
Shaun 6 years ago
Very quick and easy with good flavor! Next time I think I’ll add some more veggies.