Description
A creamy, fragrant coconut curry stew packed with tender zucchini and fresh ginger. This plant-based dinner is ready in under 30 minutes.
Ingredients
- 1 tbsp neutral oil (avocado or coconut)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2–3 tbsp red curry paste (depending on heat preference)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tsp brown sugar
- 3 medium zucchini, sliced into half-moons
- 1 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the oil in a large pot over medium heat. Add the minced garlic, grated ginger, and red curry paste. Sauté for 2-3 minutes until the paste darkens and becomes very fragrant.
- Pour in the coconut milk and vegetable broth, whisking to combine the paste with the liquids. Stir in the soy sauce and brown sugar. Bring the mixture to a gentle simmer.
- Add the sliced zucchini to the pot. Simmer gently for 8-10 minutes, or until the zucchini is tender but not mushy.
- Remove from heat. Stir in the fresh lime juice. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.
Notes
For extra protein, you can add cubed tofu or a can of chickpeas along with the zucchini.
- Prep Time: 10 min
- Resting Time:
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Thai-spiced Zucchini Stew, vegan coconut curry, easy zucchini recipe, dairy-free stew, 30 minute dinner