Description
A flavorful and easy zucchini curry featuring spicy chorizo and creamy coconut milk.
Ingredients
Scale
- 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