Okay, confession time! Sometimes I just want a meal that’s bursting with flavor but doesn’t take all night to make. That’s *exactly* how this Zucchini Curry with Chorizo and Coconut Milk came to be. It’s one of those happy accidents that turned into a total weeknight savior! I was staring into my fridge, a little uninspired, and saw some zucchini that needed using up. Then I spotted that packet of chorizo and thought, “Why not?” The creamy coconut milk just ties it all together, making it feel super decadent but secretly so easy.
This Zucchini Curry with Chorizo and Coconut Milk is now a go-to in my house. It’s got that perfect balance of spicy, savory, and a little bit sweet from the coconut milk. Plus, it’s a great way to sneak in some veggies!
Why You’ll Love This Zucchini Curry with Chorizo and Coconut Milk
Seriously, this Zucchini Curry with Chorizo and Coconut Milk is a total winner. Here’s why it’s going to become your new favorite:
- Super Quick: We’re talking 40 minutes start to finish. Perfect for those “I need dinner NOW” nights.
- Flavor Explosion: The spicy chorizo, the fragrant curry spices, and that creamy coconut milk? It’s a match made in heaven.
- Packed with Veggies: You get your zucchini and bell pepper in there, making it feel good *and* taste amazing.
- So Easy: Minimal chopping, one pan, and pretty much impossible to mess up. Trust me!
- Versatile: You can totally play with the spice level or swap out the chorizo if you need to.
Gathering Your Zucchini Curry with Chorizo and Coconut Milk Ingredients
Alright, let’s get this amazing Zucchini Curry with Chorizo and Coconut Milk rolling! You’ll want to have everything prepped before you start cooking, because it moves pretty fast. First up, grab about 1 tablespoon of olive oil. Just enough to get things going in the pan. Then, you’ll need 200g of chorizo. Make sure to take the casing off (it’s usually just a plastic sleeve) and chop it up into little bite-sized pieces. This is where a lot of that amazing flavor comes from!
Next, we need our aromatics: 1 onion, finely chopped – I usually aim for about a cup’s worth. Then, 2 cloves of garlic, minced – give them a good mince, don’t be shy! And don’t forget about 1 inch of fresh ginger, grated. Seriously, fresh ginger makes ALL the difference here, it adds such a lovely warmth. For the veggies, we’ve got 2 medium zucchinis, chopped into roughly 1-inch chunks, and 1 red bell pepper, also chopped into similar-sized pieces. For the creamy base, you’ll need a 400ml can of full-fat coconut milk – the full-fat stuff is key for that luscious texture! Lastly, grab 1 teaspoon of curry powder (whatever kind you like!), 1/2 teaspoon of turmeric for that gorgeous color, and of course, salt and pepper to taste. Oh, and a fresh bunch of cilantro, chopped, for a bright finish at the end!
Ingredient Notes and Substitutions for Zucchini Curry with Chorizo and Coconut Milk
Let’s quickly chat about a couple of these ingredients. For the chorizo, I usually go for a cured Spanish-style chorizo that’s a bit drier and spicier. If you can’t find that, or if you prefer something else, a good quality spicy Italian sausage or even a spicy breakfast sausage that you’ve removed from its casing works beautifully. Just make sure it’s got a good kick! If you want to go fully vegetarian or vegan, you can totally skip the chorizo and maybe add some extra veggies like mushrooms or chickpeas for heartiness. Just start with a little more olive oil in the pan instead of the chorizo fat. For the coconut milk, using full-fat is really important for that creamy texture. Light coconut milk will make the curry a bit thinner and less rich, but it’ll still be tasty!
Step-by-Step Guide to Making Zucchini Curry with Chorizo and Coconut Milk
Okay, let’s get this delicious Zucchini Curry with Chorizo and Coconut Milk into a bowl! It’s really straightforward, so don’t be intimidated. First things first, grab a nice big pan or a Dutch oven and pop it over medium heat. Add that tablespoon of olive oil – just enough to coat the bottom. Once it’s shimmering, toss in your chopped chorizo. Let it sizzle away for about 3-5 minutes, stirring occasionally, until it’s nice and browned and has released all its beautiful, spicy fat. Use a slotted spoon to lift the chorizo out and set it aside on a plate. Don’t drain that flavorful fat though – that’s pure gold!
Now, into that same pan with the chorizo fat, add your chopped onion. Cook it down for about 5 minutes, stirring now and then, until it starts to soften up and look a little translucent. This is where the flavor base really starts building! Next, add your minced garlic and grated ginger. Stir them around for just about 1 minute until you can really smell them – be careful not to let the garlic burn, or it gets bitter. So quick, just until fragrant!
Time for the veggies! Add your chopped zucchini and red bell pepper to the pan. Give everything a good stir and let them cook for about 5-7 minutes. You want them to start getting a little tender, but not mushy – we still want a bit of bite! Then, pour in that lovely can of full-fat coconut milk. Stir in your teaspoon of curry powder and that half teaspoon of turmeric. Give it all a good mix to combine everything. Bring the whole thing up to a gentle simmer – you’ll see little bubbles around the edges. Let it bubble away for about 10 minutes. This is when the magic happens; the zucchini will get perfectly tender and the sauce will thicken up beautifully. You want it to be nice and saucy, not watery.
Finally, it’s time to bring back the star: the cooked chorizo! Stir it back into the curry. Give it a good mix so it’s distributed throughout. Taste it now and add salt and pepper as needed. The chorizo is already quite salty, so you might not need much, if any, salt. Once it’s seasoned just right, you’re ready to serve! Ladle it into bowls and sprinkle generously with that fresh, chopped cilantro. It adds such a lovely freshness that cuts through the richness.
Tips for a Perfect Zucchini Curry with Chorizo and Coconut Milk
To really nail this Zucchini Curry with Chorizo and Coconut Milk, a few little tricks go a long way. Make sure you’re using *full-fat* coconut milk – it’s essential for that creamy, luxurious texture that makes this curry so comforting. And don’t rush the chorizo browning step; getting it nice and crispy releases the most flavor into the pan. When you’re sautéing the garlic and ginger, keep a close eye on them; they can go from fragrant to burnt really quickly! Also, don’t overcook the zucchini and bell pepper in the beginning; you want them tender-crisp so they still have a nice bite after simmering in the sauce.
Variations on Zucchini Curry with Chorizo and Coconut Milk
This Zucchini Curry with Chorizo and Coconut Milk is super adaptable! If you want to amp up the heat, just toss in a pinch of red pepper flakes along with the garlic and ginger. Feeling adventurous? Try adding some chopped sweet potato or butternut squash along with the zucchini and bell pepper; they’ll add a lovely sweetness and extra color. For a different flavor profile, swap out the curry powder for a tablespoon of red curry paste, or add a teaspoon of smoked paprika for an extra smoky depth. You could even stir in a handful of spinach or kale right at the end until it wilts for more greens!
Serving and Storing Your Zucchini Curry with Chorizo and Coconut Milk
Alright, your amazing Zucchini Curry with Chorizo and Coconut Milk is ready to shine! I love serving this piping hot, right out of the pan. The best garnish, hands down, is that fresh, chopped cilantro – it adds such a bright, fresh contrast to the rich, spicy curry. A little dollop of plain yogurt or sour cream can also be nice if you want to cool things down a bit, or even a squeeze of lime juice right before serving. It’s fantastic on its own, but it’s also super yummy served over fluffy basmati rice or with some warm naan bread for dipping!
Got leftovers? Lucky you! Let the curry cool down completely, then pop it into an airtight container and keep it in the fridge for up to 3 days. To reheat, just gently warm it up in a pan over low heat, stirring occasionally, or pop it in the microwave. You might need to add a tiny splash of water or coconut milk if it seems a bit thick after chilling. Honestly, it tastes just as good, if not better, the next day!
Frequently Asked Questions about Zucchini Curry with Chorizo and Coconut Milk
Got questions about making this Zucchini Curry with Chorizo and Coconut Milk? I’ve got answers! It’s pretty forgiving, but here are a few things people often ask.
Can I make this Zucchini Curry with Chorizo and Coconut Milk vegetarian?
Absolutely! If you want to make this Zucchini Curry with Chorizo and Coconut Milk vegetarian (or even vegan!), just skip the chorizo. You’ll want to start with a bit more olive oil, maybe 2 tablespoons, to sauté your onions since you won’t have the chorizo fat. For extra heartiness, I sometimes throw in some chickpeas or cubes of firm tofu along with the zucchini and bell pepper. It’s still packed with flavor!
What can I serve with Zucchini Curry with Chorizo and Coconut Milk?
This Zucchini Curry with Chorizo and Coconut Milk is pretty much a meal in itself, but if you want something on the side, fluffy basmati rice is my absolute favorite. It’s perfect for soaking up all that delicious sauce! Warm naan bread or roti is also fantastic for scooping everything up. A simple side salad with a light vinaigrette can also be nice if you want something fresh to balance the richness. For a fresh side, try this colorful vegetable salad.
Estimated Nutritional Information for Zucchini Curry with Chorizo and Coconut Milk
Just a heads-up, the nutritional info for this Zucchini Curry with Chorizo and Coconut Milk can really vary depending on the exact ingredients you use, especially the chorizo and the type of coconut milk. But, as a rough guide, one serving is typically around 450 calories, with about 30g of fat, 15g of protein, and 25g of carbohydrates. Remember, these are just estimates, but it gives you a good idea of what you’re working with! For more information on nutritional values, you can check out resources like the Nutritionix database.
Share Your Zucchini Curry with Chorizo and Coconut Milk Experience
Okay, now it’s your turn! I’d absolutely LOVE to hear what you think of this Zucchini Curry with Chorizo and Coconut Milk. Did you try any fun variations? How did it turn out for you? Please leave a comment below and tell me all about it, or even better, share a pic on social media and tag me! Your feedback makes my day!
Flavourful Zucchini Curry with Chorizo in 40 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and easy zucchini curry featuring spicy chorizo and creamy coconut milk.
Ingredients
- 1 tablespoon olive oil
- 200g chorizo, casing removed and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 medium zucchinis, chopped
- 1 red bell pepper, chopped
- 400ml can coconut milk
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add chopped chorizo and cook until browned and crispy. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Add chopped onion to the pan and cook until softened, about 5 minutes.
- Stir in minced garlic and grated ginger and cook for 1 minute until fragrant.
- Add chopped zucchini and red bell pepper to the pan and cook for 5-7 minutes until slightly tender.
- Pour in the coconut milk and stir in curry powder and turmeric.
- Bring to a simmer and cook for 10 minutes, or until the zucchini is tender and the sauce has thickened.
- Return the cooked chorizo to the pan and stir to combine.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier curry, add a pinch of chili flakes with the garlic and ginger.
- If you don’t have chorizo, you can substitute with other spicy sausage or omit it for a vegetarian option.
- Adjust the amount of curry powder and turmeric to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg
Keywords: zucchini curry, chorizo, coconut milk, easy curry, weeknight meal, spicy curry