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.
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.