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Zucchini Curry with Chorizo and Coconut Milk

A quick and flavorful dish combining zucchini, chorizo, and creamy coconut milk, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium zucchinis, chopped
  • 1 cup chorizo, sliced or crumbled
  • 14 oz can coconut milk
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish Optional

Method
 

Cooking Instructions
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until golden and fragrant—about 3-4 minutes.
  2. Toss in the chorizo, and cook for about 5-7 minutes until crispy and golden brown.
  3. Add zucchini to the pan, season with salt, pepper, and curry powder. Stir and cook for another 3-5 minutes until zucchini is tender.
  4. Pour in the coconut milk, stirring to combine. Bring to a gentle simmer and cook for about 10 minutes, allowing flavors to meld.
  5. Taste and adjust seasoning if needed. Serve warm, garnished with cilantro if desired.

Notes

Make it spicy by adding red pepper flakes or diced jalapeño with the onions. Feel free to add extra veggies like bell peppers, spinach, or chickpeas. A plant-based sausage can be used instead of chorizo for a meatless version.