Zucchini curry coconut milk

This zucchini curry coconut milk recipe is perfect for a quick and exotic lunch served with basmati rice. I found the idea on Pinterest, if you check out my profile you’ll already find some future recipes I intend to try!

Positive: Healthy, vegetarian, vegan, gluten-free. And very easy and quick to make!

Negative: Unfortunately coconut milk is not an ingredient I use very often, mainly because it’s quite expensive here in Italy.


  • 1 courgette
  • 1/2 red onion 
  • 3 tbspoons coconut milk

In your pantry:

  • 1 teaspoon curry
  • evo oil


Peel and chop onion. Wash zucchini and cut it half lengthwise then slice it in thin pieces.

Heat some evo oil in a wok or skillet and cook onion for a about 3 minutes on low heat, stirring occasionally. Add zucchini and bring heat to medium/high. Cook zucchini for about 10 minutes until tender, season with salt and pepper.

Add coconut milk and curry, stir well and cook for 2 more minutes on low heat.

zucchini curry coconut milk

My advice: It was already delicious served simply over basmati rice but you could also add chicken pieces, or serve it as a side dish with fish.


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