Vegan Bottle Gourd Curry
Warm, comforting, and brimming with flavor, this Vegan Bottle Gourd Curry is a delightful plant-based dish that showcases the humble bottle gourd in a rich and aromatic coconut milk-based gravy. Infused with the earthy warmth of turmeric, coriander, and garam masala, and elevated by the sizzle of mustard and cumin seeds in coconut oil, this curry is a celebration of wholesome, vibrant flavors. Quick and easy to prepare in just 45 minutes, it's a perfect addition to your weeknight dinner rotation. Serve it with steamed rice or warm flatbread, and let its creamy texture and fresh coriander garnish bring a burst of healthy indulgence to your table. Packed with nutrients and fully vegan, this bottle gourd curry is a must-try for anyone looking for an authentic and nourishing Indian-inspired dish.
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Recipe Information
Ingredients
- 1 medium, peeled and diced bottle gourd
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large, chopped onion
- 1 tablespoon ginger-garlic paste
- 2 finely chopped green chilies
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 cup coconut milk
- 1 teaspoon, or to taste salt
- 0.25 cup, chopped, for garnish fresh coriander leaves
- 0.5 cup water
Instructions
Peel and dice the medium bottle gourd into small cubes. Set aside.
Heat 2 tablespoons of coconut oil in a large pan over medium heat.
Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds to the hot oil. Allow them to splutter.
Add the chopped large onion to the pan and sauté until it becomes translucent.
Stir in 1 tablespoon of ginger-garlic paste and 2 finely chopped green chilies. Sauté for another minute until the raw smell disappears.
Add 0.5 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 1 teaspoon of garam masala. Stir well to combine with the onion mixture.
Add the diced bottle gourd cubes to the pan and mix everything together.
Pour in 0.5 cup of water, cover the pan with a lid, and let it cook for around 10-12 minutes or until the bottle gourd is tender.
Once the bottle gourd is cooked, add 1 cup of coconut milk and 1 teaspoon of salt, or to taste. Stir gently to combine all the ingredients.
Allow the curry to simmer for another 5-7 minutes until it slightly thickens.
Adjust seasoning if required and turn off the heat.
Garnish with 0.25 cup of chopped fresh coriander leaves before serving.
Serve the vegan bottle gourd curry hot with steamed rice or bread of choice.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 35.5 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1951 mg | 42% | |
*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.
