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–+ servings
Zucchini Chorizo Coconut Curry

Zucchini Chorizo Coconut Curry

Discover the rich and creamy flavors of Zucchini Chorizo Coconut Curry. A game-changing dish that's easy to make and perfect for any occasion! Try it today.
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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 mild or spicy
  • 1 large 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

Equipment

  • Large frying pan or skillet
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting board
  • Measuring spoon

Method
 

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the chopped onion and cook until translucent and fragrant.
  3. Toss in the minced garlic and stir for another minute.
  4. Add the sliced chorizo and cook until crispy around the edges.
  5. Toss in the zucchini slices and stir to coat in the oil, cooking for about 5 minutes.
  6. Pour in the coconut milk and add the curry paste.
  7. Stir everything together and let it simmer for 10–15 minutes.

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 12gFat: 20gSaturated Fat: 12gCholesterol: 35mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 700IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

Use fresh ingredients for better flavor. Don't overcrowd the pan to ensure the zucchini caramelizes nicely. Serve with crusty bread or basmati rice for a complete meal. For variations, consider swapping zucchini with sweet potatoes or cauliflower, and chorizo with tofu for a vegetarian version. This curry stores well in the fridge for up to 3 days or can be frozen for longer storage. Just remember to add a splash of liquid when reheating. Happy cooking!
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