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Zucchini Chorizo Coconut Curry

Zucchini Chorizo Coconut Curry

Warm up your evening with a Zucchini Chorizo Coconut Curry that’s creamy, spicy, and ready in 30 minutes. Perfect for busy weeknights and meal prep lovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 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, thinly sliced
  • 2 cloves garlic, minced
  • 200 ml coconut milk
  • 1 tablespoon red or yellow curry paste your choice
  • 1 tablespoon olive oil

Equipment

  • Large Skillet
  • Wooden Spoon or Spatula
  • Knife and Cutting Board
  • Measuring Spoons

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook until translucent and slightly golden.
  2. Toss in the minced garlic and let it sizzle for about 30 seconds.
  3. Add the sliced chorizo to the skillet and cook for 3–4 minutes until it releases its oils.
  4. Toss in the zucchini slices and stir to coat. Cook for about 5 minutes, or until slightly softened.
  5. Pour in the coconut milk and add the curry paste. Stir and let it simmer for 5–7 minutes.

Nutrition

Calories: 320kcalCarbohydrates: 15gProtein: 10gFat: 24gSaturated Fat: 17gCholesterol: 45mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

This dish is perfect for meal prep; the flavors deepen when stored overnight. Consider garnishing with fresh cilantro or parsley for added color. Serve over jasmine rice or quinoa for a complete meal. If you prefer more spice, adjust the curry paste or add chili flakes to taste. Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for later use. Add a splash of water or coconut milk when reheating to maintain texture.
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