Go Back
–+ servings
Zucchini Chorizo Coconut Curry

Zucchini Chorizo Coconut Curry

Discover the bold flavors of Zucchini Chorizo Coconut Curry. Easy to make, creamy, and spicy—perfect for weeknight dinners or meal prep. Try it today!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium zucchinis sliced into rounds
  • 100 g chorizo thinly sliced
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 200 ml coconut milk
  • 1 tablespoon red or yellow curry paste adjust to taste
  • 1 tablespoon olive oil
  • 1 medium tomato diced (optional)
  • 1 teaspoon smoked paprika optional
  • to taste salt and pepper
  • for garnish fresh cilantro leaves

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring spoons
  • Optional equipment

Method
 

  1. Heat olive oil in a large skillet over medium heat and cook chorizo slices for 2-3 minutes until crispy; remove and set aside.
  2. In the same skillet, sauté onions and garlic until soft and translucent, then add zucchini and cook for another 5 minutes.
  3. Stir in curry paste and smoked paprika, mixing well to coat the veggies.
  4. Pour in coconut milk and, if using, add diced tomatoes; let simmer for about 10 minutes until the sauce thickens.
  5. Return crispy chorizo to the skillet, stir, simmer for another 2 minutes, and adjust seasoning with salt and pepper before garnishing with fresh cilantro.

Nutrition

Calories: 320kcalCarbohydrates: 24gProtein: 12gFat: 20gSaturated Fat: 12gCholesterol: 40mgSodium: 450mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 30IUVitamin C: 35mgCalcium: 4mgIron: 10mg

Notes

This dish stores well in the fridge for up to 3 days or can be frozen for up to 2 months. Always taste as you go to adjust flavors to your preference. Enjoy the delightful combination of spicy and creamy in this dish!
Tried this recipe?Let us know how it was!