vegetarian curries

An easy Thai vegan curry with zucchini, fresh tomatoes and coconut milk that&#x27;s a one dish meal and cooks in less than 30 minutes. The easy zucchini curry recipe is also paleo, low carb, keto and gluten free.

Vegan Thai Zucchini Curry

Tbsp coconut oil

yellow onion, diced (about 1.5 cups)

garlic

tsp fresh ginger, minced

cherry tomatoes,

Zucchini,

coconut milk

Tbsp red curry paste

Tbsp coconut aminos, tamari, or soy sauce

tsp rice wine vinegar (or apple cider vinegar)

Tbsp Sweetener (optional)

Garnish with: chopped fresh cilantro or basil slivers

Since this is a quick and easy vegan...

Since this is a quick and easy vegan curry that comes together fast, you'll want to prep all the ingredients and have them ready to go. On a clean cutting board, dice and slice the vegetables as mentioned in the ingredient list. 

Heat a large skillet over medium heat and...

Heat a large skillet over medium heat and add the coconut oil. Once the coconut oil is melted, add the chopped onion and sauté for 5 minutes until it starts to soften. Add the garlic and ginger, cooking for 1 more minute.

Add in the chopped zucchini and halved cherry...

Add in the chopped zucchini and halved cherry tomatoes with 1/4 cup water. Cook the dish covered for 5 more minutes until the vegetables are soft and the tomatoes are breaking down.

Remove the lid and turn up the heat...

Remove the lid and turn up the heat to medium-high. Finish cooking the vegetables until the zucchini is all the way cooked through (about 3+ minutes more). There will be some liquid on the bottom of the pan but some of it will have cooked down.

Add the 1/2+ can of coconut milk, using...

Add the 1/2+ can of coconut milk, using mostly the coconut cream and saving the remaining can for another use. Also add in chili paste and soy or coconut aminos.

Add in a pinch of sweetener to taste,...

Add in a pinch of sweetener to taste, if you're using it. Either brown sugar works well or to keep your vegan Thai red curry sugar-free, use monk fruit golden. 

Sauté 3-5 more minutes until the curry is...

Sauté 3-5 more minutes until the curry is at the desired consistency.

Garnish the zucchini curry with chopped fresh cilantro...

Garnish the zucchini curry with chopped fresh cilantro or fresh basil slivers, if desired. 

Serves 4. Enjoy!

This collection of easy and delicious Indian Vegetarian Recipes will take your veggies to a whole new level of flavor. We love this basic dal:

40 BEST Indian Vegetarian Recipes

toor dal

water

onion

tomatoes

green chili

Tbsp ginger garlic paste (equal parts ginger and garlic)

tsp mustard seed, divided

tsp cumin seeds, divided

curry leaves

turmeric powder

tsp red chili powder

coriander powder

red chilis

Tbsp ghee (divided)

salt (plus

cilantro

Wash your toor dal a few times, replacing the water...

Wash your toor dal a few times, replacing the water until it is clear.

Place dal in pressure cooker with 4-5 cups of water,...

Place dal in pressure cooker with 4-5 cups of water, 1 tsp salt and a pinch of turmeric. Seal lid. Cook over medium high heat for 6 whistles of the pressure cooker. Remove from heat *but do not remove lid!*. There is still a great deal of pressure built up which must dissipate, set aside 10 minutes.

Chop onion and tomatoes small dice sized. Chop green...

Chop onion and tomatoes small dice sized. Chop green chili. Make a rough paste of ginger and garlic together.

In a heavy bottomed pan over medium high...

In a heavy bottomed pan over medium high heat, heat ghee or oil and once hot add half each of mustard seeds and cumin seeds until they start to pop. Add curry leaves and sauté 10 seconds. Be cautious, this step can cause splattering oil.

Add in chopped onions and cook for 3-4...

Add in chopped onions and cook for 3-4 minutes, until they are soft and start changing color. Add ginger garlic paste, chopped green chili and sauté for a minute. Now add in chopped tomatoes along with your spice powders. Mix well and cook for 10-15 minutes, until tomatoes are soft and cooked.

Add the cooked dal. Mix in additional water,...

Add the cooked dal. Mix in additional water, according to the consistency you like. Some prefer a little thicker dal and some soupy. And let it simmer for 10 minutes. Add in chopped cilantro.

For the final tempering, in a small pan...

For the final tempering, in a small pan (such as a tadka pot), heat 4 Tbsp ghee. Repeat the tempering process in step 4, but this time add dried red chilis along with the curry leaves. At the very end, add a pinch of red chili powder, then pour this tadka mixture over the dal.

Mix well and serve with basmati rice. Garnish...

Mix well and serve with basmati rice. Garnish with extra cilantro.

Top 2 vegetarian curries recipes from across the web

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Vegan Thai Zucchini Curry

40 BEST Indian Vegetarian Recipes

Top 2 vegetarian curries recipes from across the web

The most viewed vegetarian curries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Thai Zucchini Curry

40 BEST Indian Vegetarian Recipes

The most viewed vegetarian curries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine