Vegetarian Gourd and Beef Curry
Savor the bold flavors of this Vegetarian Gourd and Beef Curry, a hearty, plant-based twist on a classic comfort food. Featuring tender gourd (such as bottle gourd or lauki) and a savory vegetarian beef substitute, this dish is enriched with aromatic spices like curry powder, turmeric, and coriander for a fragrant and satisfying curry experience. Simmered in creamy coconut milk and accented with vibrant tomato, garlic, ginger, and fresh coriander, this recipe delivers a delightful balance of creaminess and spice. Perfectly adaptable for a vegan lifestyle, this curry pairs beautifully with steamed rice or warm naan bread, making it an ideal centerpiece for weeknight dinners or special gatherings. Packed with wholesome ingredients, rich flavors, and ready in under an hour, this comforting meal is sure to become a new family favorite!
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Recipe Information
Ingredients
- 1 large Gourd (such as bottle gourd or lauki)
- 300 grams Vegetarian beef substitute
- 2 tablespoons Coconut oil
- 1 medium Onion
- 3 Garlic cloves
- 1 inch Ginger
- 2 medium Tomato
- 400 ml Coconut milk
- 200 ml Water
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh coriander leaves
- 1 tablespoon Lemon juice
Instructions
Peel and dice the gourd into 1-inch cubes. Set aside.
Finely chop the onion, garlic, and ginger. Dice the tomatoes.
Heat coconut oil in a large saucepan over medium heat.
Add chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger, and sauté for another 2 minutes until fragrant.
Add the diced tomatoes and cook until they soften, about 3 minutes.
Mix in the curry powder, turmeric, and coriander powder. Stir well to combine.
Add the gourd cubes and stir to coat them with the spices.
Pour in the coconut milk and water, then add the vegetarian beef substitute.
Add salt and black pepper, then stir well.
Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes until the gourd is tender.
Stir occasionally to prevent sticking and to ensure even cooking.
Once the gourd is tender, check seasoning and adjust salt or spices as needed.
Remove from heat and stir in the lemon juice.
Garnish with fresh coriander leaves before serving.
Serve hot with rice or naan bread.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 15.3 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 869 mg | 18% | |
*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.
