Curry de Courgettes au Chorizo et Lait de Coco Recipe

Introduction

This curry de courgettes au chorizo et lait de coco is a flavorful and comforting dish combining tender zucchini with spicy chorizo and creamy coconut milk. It’s a simple yet delicious recipe perfect for a weeknight dinner that brings together bold spices and fresh ingredients.

Ingredients

• 2 courgettes, sliced into rounds
• 150 g chorizo (mild or spicy)
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 200 ml coconut milk
• 200 g crushed tomatoes
• 1 tablespoon curry paste or curry powder
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh coriander (optional)

Instructions

1. Step 1: Heat a pan over medium heat and cook the chorizo for 2 minutes without adding oil. Remove and set aside.
2. Step 2: In the same pan, add the olive oil, onion, and garlic. Sauté for 3 minutes until softened, then add the courgettes and cook for 5 minutes.
3. Step 3: Stir in the curry paste, smoked paprika, crushed tomatoes, and coconut milk. Season with salt and pepper, then let simmer for 10 minutes.
4. Step 4: Return the chorizo to the pan, mix well, and cook for another 5 minutes to blend the flavors.
5. Step 5: Garnish with fresh coriander if desired and serve hot with basmati rice or quinoa.

Tips & Variations

• For a milder curry, use sweet chorizo and mild curry paste. Spicy lovers can opt for hot chorizo and add chili flakes.
• You can substitute courgettes with other vegetables like bell peppers or eggplant for variation.
• Add a squeeze of lime juice before serving to brighten the flavors.
• Use fresh coriander or substitute with fresh parsley if preferred.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, simply omit the chorizo or replace it with a plant-based sausage or smoked tofu for a similar smoky flavor.

What can I serve with this curry?

This curry pairs well with basmati rice, quinoa, or even warm naan bread for a complete meal.

Curry de Courgettes au Chorizo et Lait de Coco Recipe

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4.5 from 105 reviews

A flavorful and creamy curry featuring tender courgettes and spicy chorizo, simmered in coconut milk and aromatic spices. This dish blends smoky paprika and curry paste to create a comforting meal perfect for serving with rice or quinoa.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French-inspired fusion

Ingredients

Scale 1x2x3x

Vegetables and Protein

• 2 courgettes, sliced into rounds
• 150 g chorizo (sweet or spicy)
• 1 onion, thinly sliced
• 2 cloves garlic, minced

Liquids and Sauces

• 200 ml coconut milk
• 200 g crushed tomatoes

Spices and Oils

• 1 tablespoon curry paste or curry powder
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste

Garnish

• Fresh coriander (optional)

Instructions

1. Cook the chorizo: Heat a skillet over medium heat and add the sliced chorizo. Cook for about 2 minutes until it releases its oils and starts to brown slightly without adding any extra fat. Remove the chorizo from the pan and set aside.
2. Sauté the vegetables: In the same skillet, add the olive oil, then toss in the sliced onion and minced garlic. Sauté for about 3 minutes until the onion softens and becomes translucent. Add the courgette slices and cook for an additional 5 minutes, allowing them to soften and begin to brown slightly.
3. Add spices and sauce: Stir in the curry paste (or powder) and smoked paprika, coating the vegetables evenly. Pour in the crushed tomatoes and coconut milk, then season with salt and pepper. Stir to combine all ingredients and let the mixture simmer gently for 10 minutes, allowing the flavors to meld.
4. Finish cooking with chorizo: Return the cooked chorizo to the skillet, stirring it into the curry. Continue to simmer for 5 more minutes so the chorizo heats through and the curry thickens slightly.
5. Serve: Remove from heat and sprinkle fresh coriander over the dish if desired. Serve warm, paired with basmati rice or quinoa for a complete meal.

Notes

• You can adjust the curry paste or paprika amount to control the spice level to your preference.
• For a vegetarian version, omit the chorizo and add chickpeas for protein.
• Fresh coriander adds a bright contrast but can be omitted if unavailable.
• This curry stores well and tastes even better the next day after the flavors have melded.
• Serve with rice or quinoa to absorb the delicious sauce and make it a filling meal.

Keywords: courgette curry,chorizo curry,coconut milk curry,smoky curry,simmered vegetables with chorizo,easy stovetop curry,french style curry