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Zucchini, Chorizo and Coconut Curry

This easy one-pan curry combines tender zucchini, smoky chorizo and a creamy tomato-coconut sauce. A colorful, comforting dinner that is ready in about 45 minutes.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 200 g mild or spicy chorizo cut into 1 cm (⅓-inch) thick slices, then quartered
  • 1 medium onion thinly sliced
  • 2 garlic cloves minced
  • 2 tbsp red or yellow curry paste
  • 2 tbsp smoked paprika
  • 1 tsp sambal oelek optional
  • 5 small zucchini (less if they are bigger) sliced into rounds
  • 2 small carrots thinly sliced
  • 1 small can diced tomatoes
  • 200 ml coconut milk
  • Salt and Pepper to taste
  • A generous handful of fresh cilantro
  • Juice of 1 lime optional
  • Warm naan breads for serving
  • Cooked rice

Equipment

  • Large deep skillet or sauté pan
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring spoons

Method
 

  1. Brown the chorizo

    Heat the olive oil in a large, deep skillet over medium heat. Add the quartered chorizo pieces and cook for 3–4 minutes, stirring occasionally, until lightly browned and beginning to release their flavorful oil.

  2. Cook the aromatics

    Add the sliced onion to the skillet and cook for 4–5 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
    Add the curry paste, smoked paprika and sambal oelek, if using. Stir for about 1 minute, until fragrant.

  3. Add the zucchini

    Add the zucchini rounds, the carrots and season lightly with salt and black pepper. Cook for 5–6 minutes, stirring occasionally, until the zucchini begins to soften and develop a little color.
    It does not need to be fully cooked at this stage.

  4. Make the sauce

    Add the diced tomatoes and coconut milk, then stir everything together.
    Bring the sauce to a gentle simmer. Cook uncovered for 12–15 minutes, stirring occasionally, until the sauce has thickened slightly and the zucchini is tender but still holds its shape.

  5. Finish and serve

    Taste the curry and adjust the salt and pepper as needed. If you would like a fresher, brighter finish, stir in the lime juice just before serving.
    Spoon the curry over rice or couscous and finish with plenty of fresh cilantro.

Notes

Choose the heat level

Mild chorizo and yellow curry paste will produce a gentler, more family-friendly curry. For a spicier version, use hot chorizo, red curry paste and the optional sambal oelek.
Because curry pastes vary considerably in strength, begin with one tablespoon and add more only after tasting the sauce.

Avoid overcooking the zucchini

Cut the zucchini into relatively thick rounds—about 1 cm or ⅓ inch. This helps them remain tender without disappearing into the sauce. If your zucchini are especially large, cut the rounds into half-moons.

Check before adding salt

Chorizo and curry paste can both be quite salty. Season the zucchini lightly at first, then adjust the finished curry once the sauce has simmered.

Make it stretch further

For a larger or more economical meal, add a drained can of chickpeas with the tomatoes. You can also use an additional zucchini and a little more coconut milk.