Paleo Sponge Gourd Curry
Savor the rich and aromatic flavors of Paleo Sponge Gourd Curry, a vibrant dish that combines tender sponge gourd with creamy coconut milk and an array of warming spices. Perfect for those following a Paleo diet, this recipe features wholesome ingredients like fresh curry leaves, ginger, garlic, and garam masala, offering a healthy twist to a classic curry. With a base of coconut oil and the subtle sweetness of tomatoes, each bite bursts with bold and harmonious flavors that are sure to delight. Ready in just 40 minutes, this gluten-free and dairy-free curry is a fantastic option for a quick weeknight dinner, paired beautifully with cauliflower rice or a crisp green salad. Packed with nutrients and enriched with the goodness of fresh herbs, this dish is a true celebration of clean, comforting Indian-inspired cuisine.
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Recipe Information
Ingredients
- 500 grams sponge gourd (luffa)
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 8 leaves curry leaves
- 2 medium tomatoes, finely chopped
- 0.5 teaspoons turmeric powder
- 1 teaspoons red chili powder
- 1 teaspoons ground coriander
- 0.5 teaspoons garam masala
- 200 milliliters coconut milk
- 100 milliliters water
- 1 teaspoons salt
- 2 tablespoons fresh cilantro, chopped
Instructions
Peel the sponge gourd if the skin is tough, and then chop it into bite-sized pieces.
Heat coconut oil in a large skillet or pot over medium heat.
Once the oil is hot, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Add the minced garlic, ginger, and curry leaves. Sauté for another 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook until they soften and break down, about 4-5 minutes.
Add the turmeric powder, red chili powder, ground coriander, and garam masala. Mix well and cook the spices for 1-2 minutes to release their aroma.
Add the chopped sponge gourd to the pan and stir to coat it in the spices.
Pour in the coconut milk and water. Stir well, then cover the pan and simmer on low heat for about 15 minutes, or until the sponge gourd is tender.
Season the curry with salt and simmer for another 2-3 minutes uncovered to thicken the sauce, if necessary.
Garnish with fresh chopped cilantro and serve warm. This curry pairs well with cauliflower rice or a hearty salad for a complete Paleo meal.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 35.9 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1829 mg | 39% | |
*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.
