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–+ servings
Zucchini Chorizo Coconut Curry

Zucchini Chorizo Coconut Curry

Discover the rich flavors of Zucchini Chorizo Coconut Curry. Easy to make, packed with bold spices, and perfect for weeknights or gatherings. Try it today!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium zucchinis sliced into rounds
  • 100 g chorizo (mild or spicy), thinly sliced
  • 1 onion thinly sliced
  • 2 cloves garlic minced
  • 200 ml coconut milk
  • 1 tbsp red or yellow curry paste to taste
  • 1 tbsp olive oil
  • 1 medium tomato diced (optional)
  • 1 tsp smoked paprika (optional)
  • to taste salt and pepper
  • for garnish fresh coriander leaves

Equipment

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

Method
 

  1. Heat olive oil in a large skillet over medium heat and add the chorizo slices, cooking for 2–3 minutes until slightly crispy. Remove and set aside.
  2. In the same skillet, add the onions and garlic and sauté until translucent and fragrant.
  3. Toss in the zucchini slices and cook for about 5 minutes, stirring occasionally.
  4. Stir in the curry paste and smoked paprika, mixing well to coat the vegetables.
  5. Pour in the coconut milk and diced tomatoes (if using) and let the mixture simmer gently for 10 minutes.
  6. Return the crispy chorizo to the skillet and let everything mingle for another 2 minutes.
  7. Taste the curry and adjust seasoning with salt and pepper, then garnish with fresh coriander before serving.

Nutrition

Calories: 300kcalCarbohydrates: 15gProtein: 12gFat: 22gSaturated Fat: 12gCholesterol: 50mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

For a vegetarian option, replace chorizo with spicy Italian sausage or tofu. Coconut milk can also be substituted with cream or yogurt.
Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months without the fresh coriander garnish. Reheat gently.
This dish is versatile and can be served alongside rice, quinoa, or cauliflower rice for a low-carb option. Enjoy the bold flavors and make adjustments to the spices according to your heat preference!
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