Paleo Bitter Gourd Curry
Dive into the rich and flavorful world of Paleo Bitter Gourd Curry, a wholesome dish that transforms the humble bitter gourd into a vibrant, nutrient-packed centerpiece. Perfect for those following a paleo lifestyle, this recipe combines aromatic spices like cumin, coriander, turmeric, and curry powder with silky coconut milk for a creamy yet healthy base. Enhanced with fresh tomatoes, garlic, onion, and ginger, this curry is simmered to bring out bold, earthy flavors while mellowing the natural bitterness of the gourd. Whether served with cauliflower rice or paleo-friendly bread, this dish is a satisfying, gluten-free, dairy-free option for an enticingly warm and hearty meal. Ready in just 45 minutes, it’s a delightful addition to your clean-eating recipe collection!
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Recipe Information
Ingredients
- 2 medium-sized bitter gourd
- 2 tablespoons coconut oil
- 1 large onion
- 2 medium tomato
- 3 garlic cloves
- 1 inch piece ginger
- 1.5 tablespoons curry powder
- 0.5 teaspoons turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
Instructions
Wash the bitter gourds thoroughly, slice them lengthwise, and remove the seeds. Chop them into thin slices.
Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds and allow them to splutter.
Chop 1 large onion finely and add it to the pan, sautéing until it turns golden brown.
Crush 3 garlic cloves and grate 1 inch piece of ginger, then add them to the pan. Cook for 1-2 minutes until the raw smell disappears.
Chop 2 medium tomatoes and add them to the pan. Cook until the tomatoes are soft and mushy.
Stir in 1.5 tablespoons of curry powder, 0.5 teaspoon of turmeric powder, and 1 teaspoon of coriander powder. Mix well to combine the spices with the tomato mixture.
Add the sliced bitter gourd to the pan and stir well to coat with the spices.
Pour in 1 cup of coconut milk and 1 cup of water. Stir in 1 teaspoon of salt.
Bring the curry to a boil, then reduce the heat to low and cover the pan. Let it simmer for about 15-20 minutes or until the bitter gourd is tender and the flavors meld.
Adjust salt to taste and garnish with freshly chopped cilantro before serving.
Serve hot as a main dish with cauliflower rice or any paleo-friendly bread.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7844 mg | 341% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 49.8 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1639 mg | 35% | |
*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.
