Go Back
–+ servings

Vegan Thai Zucchini Curry

Jenni Cole
An easy Thai vegan curry with zucchini, fresh tomatoes and coconut milk that'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.
4.54 from 15 votes
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 18 minutes
Total Time 26 minutes
Course Vegan
Cuisine Asian Recipes
Servings 4 servings
Calories 390 kcal

Ingredients
  

  • 2 tablespoon coconut oil
  • 1 medium yellow onion diced (about 1.5 cups)
  • 3 teaspoon minced garlic cloves
  • 1 teaspoon fresh ginger minced
  • 1 pint cherry tomatoes cut in half
  • 4 cups Zucchini cut into bite size pieces (weighed 18 oz)
  • 1 can coconut milk
  • 2 tablespoon red curry paste
  • 1 tablespoon coconut aminos tamari, or soy sauce
  • 1 teaspoon rice wine vinegar or apple cider vinegar
  • 1 tablespoon Sweetener optional
  • Garnish with: chopped fresh cilantro or basil slivers

Instructions
 

  • 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 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 tomatoes with ¼ 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 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 ½+ 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, 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 at the desired consistency.
  • Garnish the zucchini curry with chopped fresh cilantro or fresh basil slivers, if desired. 

Notes

  • Add more than a ½ can of coconut milk if you want the zucchini curry to have a little more sauce.
  • Likewise, if you think the curry has too much liquid, you can also simmer the dish a little longer to get the consistency you want.
  • While sweetener is optional, adding just a touch adds so much flavor! Depending on your personal preferences or dietary concern, golden monk fruit, golden erythritol, brown sugar, or honey will all work.
  • Use a green curry instead of red Thai curry, if desired.
  • Add more quick-cooking vegetables alongside the zucchini for variety.
  • Use coconut aminos or tamari to keep this gluten-free, paleo, and low carb
  • Serve with rice, sweet potatoes, cauliflower rice, or beans

Nutrition

Serving: 1gCalories: 390kcalCarbohydrates: 10gProtein: 8gFat: 29gSaturated Fat: 25gPolyunsaturated Fat: 2gSodium: 746mgFiber: 4gSugar: 4g
Keyword 30 minute meals, keto, one dish meals, thai, vegan, vegetarian curries
Tried this recipe?Please consider Leaving a Review!