Vegan Bitter Gourd Curry
Transform your dinner table with the bold flavors of Vegan Bitter Gourd Curry, a creamy and aromatic dish that celebrates the unique taste of bitter gourds while perfectly balancing it with rich spices and velvety coconut milk. This plant-based curry features a fragrant blend of cumin seeds, mustard seeds, and turmeric, creating a delightful harmony of heat and earthiness. Enhanced with fresh garlic, ginger, and tangy tomato, the dish achieves a vibrant complexity that’s both nourishing and satisfying. Finished with a splash of zesty lemon juice and a sprinkle of fresh cilantro, this gluten-free recipe is perfect with steamed rice or artisanal flatbread. Quick to prepare in just 45 minutes, it’s the ultimate wholesome vegan curry to elevate your weekday dinner repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized bitter gourds
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 inch, grated ginger
- 1 medium, chopped tomato
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 cup coconut milk
- 0.5 teaspoon salt
- 2 tablespoons, chopped fresh cilantro
- 1 teaspoon lemon juice
Instructions
Wash the bitter gourds, slice them lengthwise, and remove the seeds. Cut them into thin semi-circular slices.
Heat coconut oil in a large saucepan over medium heat. Add cumin seeds and mustard seeds, and let them splutter.
Add the chopped onion and sauté until it turns golden brown.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped tomato and cook for 2-3 minutes until it becomes soft.
Mix in the turmeric powder, red chili powder, and coriander powder. Stir well to combine the spices with the tomato mixture.
Add the sliced bitter gourd and toss to coat the slices in the spice mixture.
Pour in the coconut milk and add salt. Stir everything together and bring it to a simmer.
Reduce the heat to low, cover the pan, and let the curry cook for about 15-20 minutes, or until the bitter gourd is cooked through and tender.
Check the seasoning and adjust salt if necessary.
Turn off the heat and stir in the fresh cilantro and lemon juice.
Serve hot with steamed rice or your choice of flatbread.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2467 mg | 107% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 42.6 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2249 mg | 48% | |
*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.
