Paleo Bottle Gourd Curry
Experience the warm, comforting flavors of this Paleo Bottle Gourd Curry—a nourishing, grain-free dish that’s perfect for health-conscious food lovers. Made with tender bottle gourd cubes simmered in a fragrant coconut oil base, this recipe features aromatic spices like turmeric, cumin, and coriander, along with fresh curry leaves and a hint of green chili for depth. Paleo-friendly and packed with wholesome goodness, this curry is elevated by the addition of rich vegetable broth, creating a silky, flavorful sauce that pairs beautifully with cauliflower rice or stands alone as a satisfying meal. Quick to prepare and ideal for meal prepping, it’s a must-try for anyone looking to enjoy a flavorful, healthy twist on traditional Indian cuisine.
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Recipe Information
Ingredients
- 1 medium-sized bottle gourd (lauki)
- 2 tablespoons coconut oil
- 1 large onion
- 1 inch piece ginger
- 4 pieces garlic cloves
- 1 small green chili
- 1 large tomato
- 10 leaves curry leaves
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon red chili powder (optional)
- 1 cup paleo-friendly vegetable broth or water
- to taste salt
- 2 tablespoons cilantro
Instructions
Peel the bottle gourd, remove the seeds, and cut it into small cubes.
In a large pot, heat the coconut oil over medium heat.
Finely chop the onion, ginger, garlic, and green chili.
Add the cumin seeds to the hot oil and let them sizzle for a few seconds until fragrant.
Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
Stir in the ginger, garlic, green chili, and curry leaves. Sauté for another 2 minutes until the raw smell disappears.
Chop the tomato and add it to the mixture, cooking until it becomes soft and oil starts separating from the mixture, about 3-4 minutes.
Add the turmeric, coriander powder, cumin powder, and optional red chili powder. Mix well and cook for an additional 2 minutes.
Add the bottle gourd cubes and stir to coat them with the spice mixture.
Pour in the vegetable broth or water and add salt to taste. Bring to a boil.
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the bottle gourd is tender and the flavors are well combined.
Garnish with chopped cilantro before serving.
Serve hot with a side of cauliflower rice or enjoy as a standalone dish.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2324 mg | 101% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 48.4 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2615 mg | 56% | |
*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.
