Low Carb Bottle Gourd Curry
Elevate your low-carb cooking game with this delightful Low Carb Bottle Gourd Curry, a flavorful and nutrient-packed dish that’s perfect for health-conscious foodies. Featuring tender bottle gourd (lauki) simmered in a fragrant blend of coconut oil, cumin, turmeric, and coriander, this curry delivers rich, aromatic indulgence without the carb-heavy guilt. A splash of fresh tomato and a touch of ginger-garlic paste add depth, while green chili brings a subtle heat that completes the dish. Ready in just 35 minutes, this wholesome curry is ideal for busy weeknights and pairs beautifully with cauliflower rice or keto-friendly flatbreads. Whether you’re meal prepping or hosting, this savory vegetarian dish ensures a satisfying and guilt-free dining experience!
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Recipe Information
Ingredients
- 500 grams Bottle gourd (lauki)
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, chopped
- 1 Green chili, slit
- 1 teaspoon Ginger-garlic paste
- 1 medium Tomato, chopped
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Peel and chop the bottle gourd into small cubes. Ensure all pieces are evenly sized to promote even cooking.
Heat coconut oil in a large pan over medium heat. Once hot, add cumin seeds and let them splutter for a few seconds.
Add the chopped onion and green chili to the pan. Sauté until the onions become translucent, which should take about 3-4 minutes.
Stir in the ginger-garlic paste and cook for another minute until the raw smell dissipates.
Add the chopped tomato to the mixture and cook for 2-3 minutes until it becomes soft and mushy.
Stir in the turmeric powder, red chili powder, and coriander powder. Mix well and cook for a minute to allow the spices to bloom.
Add the chopped bottle gourd cubes to the pan, stirring well to coat them with the spice mixture.
Season with salt and add a quarter cup of water. Stir the mixture and cover the pan with a lid.
Reduce the heat to low and let the bottle gourd steam and cook in its juices for about 15-20 minutes, or until the pieces are tender and cooked through.
Once cooked, remove the lid and give the curry a gentle stir. Cook for an additional 2-3 minutes to reduce any excess liquid, if needed.
Garnish the curry with freshly chopped coriander leaves before serving. Enjoy with a side of low-carb flatbread or cauliflower rice.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 21.2 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1503 mg | 32% | |
*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.
