Keto Bitter Gourd Curry
Indulge in the bold and tantalizing flavors of this Keto Bitter Gourd Curry, a healthy and low-carb twist on a traditional Indian favorite. This rich and aromatic curry combines nutrient-packed bitter gourd (karela) with a luscious, spiced coconut milk base, providing the perfect balance of heat and creaminess. Highlighted by fragrant mustard and cumin seeds, fresh curry leaves, and a medley of warming spices like turmeric and coriander, this dish is a keto-friendly delight that doesn't skimp on flavor. Ready in just under an hour, this curry is a wholesome, satisfying meal best served with cauliflower rice or enjoyed as it is. Whether you're following a ketogenic lifestyle or simply seeking a flavorful way to embrace bitter gourd, this recipe is sure to impress!
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Recipe Information
Ingredients
- 3 medium-sized bitter gourd (karela)
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 medium-sized, finely chopped onion
- 2 small, slit green chilies
- 1 tablespoon ginger-garlic paste
- 10 leaves curry leaves
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 200 milliliters coconut milk
- 1 teaspoon (or to taste) salt
- 2 tablespoons, chopped fresh coriander
Instructions
Wash the bitter gourds thoroughly and pat dry.
Cut the bitter gourds lengthwise and scoop out the seeds using a spoon.
Slice the bitter gourds into thin semi-circles and set aside.
Heat coconut oil in a pan over medium heat.
Add mustard seeds and cumin seeds to the hot oil and let them splutter.
Add the chopped onions and slit green chilies to the pan and sauté until the onions turn translucent.
Stir in the ginger-garlic paste and curry leaves, cooking for about a minute until fragrant.
Add the sliced bitter gourds to the pan and stir well.
Sprinkle the turmeric powder, red chili powder, coriander powder, and salt over the bitter gourd.
Mix everything well, ensuring the bitter gourds are coated with the spices.
Pour in the coconut milk and bring the mixture to a boil.
Reduce the heat and let the curry simmer uncovered for about 15-20 minutes or until the bitter gourds are tender.
Stir occasionally to prevent the mixture from sticking to the bottom of the pan.
Once the bitter gourd is cooked and the curry has thickened, turn off the heat.
Garnish with freshly chopped coriander leaves before serving.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 28.9 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1744 mg | 37% | |
*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.
