Vegan Sponge Gourd Curry
Elevate your plant-based meals with this rich and flavorful Vegan Sponge Gourd Curry! Featuring tender sponge gourd (ridge gourd) simmered in a creamy coconut milk base, this curry is bursting with aromatic spices like turmeric, cumin, garam masala, and fresh coriander leaves. The addition of mustard seeds and curry leaves sautéed in coconut oil creates a distinct, fragrant foundation, while the vibrant tomato and onion blend enhances the curry’s depth of flavor. Perfect for serving with fluffy steamed rice, hearty quinoa, or freshly made flatbreads, this delightful dish comes together in just 40 minutes and is ideal for cozy dinners or meal prep. It’s gluten-free, dairy-free, and packed with nutrients, making it a must-try for vegan curry lovers!
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Recipe Information
Ingredients
- 500 grams Sponge gourd (ridge gourd)
- 2 tablespoons Coconut oil
- 1 medium, finely chopped Onion
- 1 medium, finely chopped Tomato
- 3 cloves, minced Garlic
- 1 teaspoon, minced Ginger
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoons Garam masala
- 0.5 teaspoons Red chili powder or paprika
- 200 milliliters Coconut milk
- 200 milliliters Water
- 2 tablespoons, chopped Fresh cilantro (coriander leaves)
- 1 teaspoon or as needed Salt
- 0.5 teaspoons Mustard seeds
- 8 leaves Curry leaves
Instructions
Wash and peel the sponge gourd. Cut it into bite-sized pieces and set aside.
Heat the coconut oil in a large pan or skillet over medium heat.
Add the mustard seeds to the hot oil and let them splutter for a few seconds.
Add the curry leaves and sauté for 30 seconds until fragrant.
Stir in the chopped onions and cook until they are golden brown, about 5 minutes.
Add the minced garlic and ginger and sauté for 1 minute until aromatic.
Mix in the chopped tomato and cook until the tomato becomes soft and pulpy, about 3-4 minutes.
Add the turmeric powder, ground coriander, ground cumin, garam masala, and red chili powder. Stir well to combine the spices with the base.
Add the chopped sponge gourd and mix it well with the spice mixture.
Pour in the coconut milk and water. Stir and bring the mixture to a gentle boil.
Reduce the heat to a simmer. Cover the pan and let the curry cook for 12-15 minutes, or until the sponge gourd is tender.
Add salt to taste and stir well.
Turn off the heat and garnish the curry with chopped fresh cilantro.
Serve the vegan sponge gourd curry hot with steamed rice, quinoa, or flatbreads like roti or paratha.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3653 mg | 159% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 42.1 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1580 mg | 34% | |
*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.
