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.
Some recipes are especially useful at the end of summer, when zucchini is abundant and we are beginning to crave warmer, more comforting meals. This zucchini, chorizo and coconut curry sits perfectly between the two seasons.
The zucchini keeps the dish fresh and light, while the chorizo brings plenty of smoky, savory flavor. Coconut milk softens the acidity of the tomatoes and creates a rich sauce without making the curry feel too heavy. A spoonful of curry paste, smoked paprika and, if you like, a little sambal oelek give it warmth and depth.
It is also a wonderfully practical recipe. Everything cooks in one pan, the ingredients are easy to find, and the curry can be served with rice, couscous or simply a generous piece of bread to soak up the sauce.
What’s Special About This Recipe?
Morbi quis mauris quis enim finibus luctus in vel mauris. Aliquam nec eros augue. In quis pellentesque orci. Suspendisse vitae elit ut ligula efficitur sollicitudin ut sit amet risus.
Zucchini, Chorizo and Coconut Curry
Ingredients
Equipment
Method
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.
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.
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.
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.
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.Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium-low heat or in the microwave. The sauce may thicken as it rests, so add a small splash of water or coconut milk if needed.
The zucchini will become softer after freezing, so this curry is best enjoyed fresh or refrigerated rather than frozen.
A Simple Late-Summer Dinner
This is the kind of recipe that makes seasonal cooking feel effortless. It uses a generous amount of zucchini, requires only one pan and transforms a few familiar ingredients into something warm and deeply flavorful.
Smoky, creamy and just a little spicy, it is an easy dinner to keep nearby when the zucchini basket is full and the evenings are beginning to feel cooler.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @thesmallplenty on Instagram and hashtag it #thesmallplenty.