Dairy-Free Bitter Gourd Curry
Discover the rich and aromatic flavors of Dairy-Free Bitter Gourd Curry, a wholesome vegan dish that transforms the often-underappreciated bitter gourd into a creamy, spiced delight. Made with the goodness of coconut milk and a blend of fragrant spices like turmeric, cumin, and coriander, this curry strikes the perfect balance of bold and mellow flavors. The natural bitterness of the gourd is beautifully offset by the sweetness of pureed tomatoes and the creaminess of coconut milk, creating a dish that’s both nutritious and bursting with flavor. Perfect for those looking for dairy-free and plant-based options, this hearty curry is best served with steamed rice or warm flatbreads for a satisfying meal. Ready in just an hour, this recipe is a must-try for lovers of bold, traditional Indian flavors.
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Recipe Information
Ingredients
- 500 grams Bitter gourd
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 inch piece, minced Ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- 2 medium, pureed Tomatoes
- 400 ml Coconut milk
- 1 teaspoon Salt
- 2 tablespoons, chopped Cilantro leaves
Instructions
Wash the bitter gourd thoroughly and cut it into thin slices. If desired, remove the seeds to reduce bitterness.
Heat the coconut oil in a large pan over medium heat. Add the mustard seeds and cumin seeds. Allow them to sizzle for about 30 seconds or until fragrant.
Add the chopped onion to the pan and sauté until it becomes translucent, approximately 5 minutes.
Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant but not browned.
Add the sliced bitter gourd to the pan and sauté for about 5 minutes, stirring occasionally.
Mix in the turmeric powder, coriander powder, and red chili powder. Stir well to coat the bitter gourd with the spices.
Pour in the pureed tomatoes and salt, stirring to combine all ingredients.
Reduce heat to low, cover the pan, and let it simmer for 15 minutes, allowing the flavors to meld and the bitter gourd to cook through.
After 15 minutes, uncover the pan and pour in the coconut milk, stirring to combine.
Increase the heat to medium and let the curry simmer for another 10 minutes, stirring occasionally, until the curry thickens slightly.
Taste and adjust salt if necessary.
Garnish with freshly chopped cilantro leaves before serving. Enjoy your dairy-free bitter gourd curry with steamed rice or flatbread.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2487 mg | 108% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 50.6 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2816 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
