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–+ servings
Zucchini Chorizo Curry

Zucchini Chorizo Curry

Discover the rich flavors of Zucchini Chorizo Curry. A creamy coconut milk base with smoky chorizo and tender zucchini makes this dish unforgettable. Perfect for any occasion!
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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, thinly sliced
  • 2 cloves garlic, minced
  • 200 ml coconut milk
  • 1 tbsp red or yellow curry paste (to taste)
  • 1 tbsp olive oil
  • 1 tomato diced (optional)
  • 1 tsp smoked paprika (optional)
  • to taste salt and pepper
  • 1 bunch fresh cilantro leaves for garnish

Equipment

  • Large skillet or saucepan
  • Wooden spoon
  • Sharp knife
  • Cutting board

Method
 

  1. Start by heating olive oil in a large skillet over medium heat. Add the chorizo slices and cook until slightly crispy, about 2-3 minutes. Remove and set aside.
  2. In the same skillet, add the onions and garlic. Sauté until translucent and fragrant, then add the zucchini slices and cook for about 5 minutes until softened.
  3. Stir in the curry paste and, if using, the smoked paprika, coating the vegetables evenly.
  4. Pour in the coconut milk and diced tomatoes, let it simmer gently for 10 minutes.
  5. Return the crispy chorizo to the skillet and simmer for another 2 minutes, adjusting seasoning with salt and pepper.
  6. Serve hot, garnished with fresh cilantro, and pair it with rice or quinoa.

Nutrition

Calories: 320kcalCarbohydrates: 16gProtein: 12gFat: 24gSaturated Fat: 14gCholesterol: 30mgSodium: 500mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

This dish stores well in the fridge for up to 3 days and can be reheated gently. For freezing, omit the cilantro and add it later for freshness. For a spicier version, add extra curry paste or chopped chili peppers.
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