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–+ servings
Zucchini Chorizo Curry

Zucchini Chorizo Curry

Discover the magic of Zucchini Chorizo Curry, a creamy and spicy one-pot wonder ready in under 40 minutes. Perfect for busy weeknights!
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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 finely chopped
  • 2 cloves garlic minced
  • 200 ml coconut milk
  • 1 tablespoon red or yellow curry paste your choice
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika (optional)
  • to taste salt
  • to taste pepper

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Sharp knife for chopping
  • Cutting board
  • Mixing spoon

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add sliced chorizo and let it sizzle for 2–3 minutes until golden and slightly crispy. Remove chorizo and set aside.
  3. In the same skillet, add chopped onion and minced garlic. Cook until translucent and fragrant, about 3 minutes.
  4. Toss in zucchini slices and cook for another 5 minutes until softened.
  5. Stir in curry paste and smoked paprika (if using) to coat the veggies evenly.
  6. Pour in coconut milk and add diced tomatoes if using. Let it simmer for about 10 minutes.
  7. Return crispy chorizo to the skillet and mix it into the curry. Cook for another 2 minutes.
  8. Taste and adjust seasoning with salt and pepper if needed.
  9. Garnish with fresh cilantro before serving.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 12gFat: 22gSaturated Fat: 10gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 250IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Feel free to experiment with substitutions, like using turkey chorizo for a leaner option or adding fresh grated ginger for extra flavor. Adjust the thickness of the curry by adding more coconut milk or a splash of water if needed. This dish can be served over rice or quinoa, making it versatile for different meals. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. For added flavor, deglaze the pan with a splash of white wine or chicken broth before adding coconut milk.
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