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Zucchini Curry with Chorizo and Coconut Milk

A vibrant and flavorful Zucchini Curry with Chorizo and Coconut Milk, perfect for busy lives. Quick to prepare and packed with delicious ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium zucchinis, sliced
  • 1 cup chorizo, sliced or crumbled Use spicy or mild chorizo based on preference.
  • 1 can (14 oz) coconut milk For a creamier curry, add more coconut milk.
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Method
 

Cooking
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion and minced garlic. Sauté until golden and fragrant, about 2-3 minutes.
  3. Add in the chorizo. Stir until it begins to brown and releases its juices.
  4. Sprinkle in the curry powder and turmeric. Cook for another minute, stirring continuously.
  5. Add the sliced zucchini and stir. Cook for about 5 minutes until slightly softened.
  6. Pour in the coconut milk and stir until well combined. Let it simmer for about 10 minutes.
  7. Season with salt and pepper to taste. Serve hot, topped with fresh cilantro.

Notes

Feel free to swap zucchini for other veggies like bell peppers or spinach. Leftovers can be stored in an airtight container in the fridge for up to 3 days.