Whole30 Sponge Gourd Curry
Embrace the rich, nourishing flavors of this Whole30 Sponge Gourd Curry, a wholesome and satisfying dish that's perfect for clean eating. Packed with tender sponge gourd cubes simmered in a creamy coconut milk base, this recipe beautifully blends warm spices like turmeric, cumin, and coriander with aromatic ginger, garlic, and fresh tomatoes. Crafted with coconut oil and finished with a vibrant garnish of cilantro, this gluten-free, dairy-free, and Whole30-approved curry is a comforting meal that pairs wonderfully with cauliflower rice or stands alone as a one-pot delight. Simple to prepare and ready in under 40 minutes, it's an ideal choice for flavorful, healthy weeknight dinners or meal prep.
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Recipe Information
Ingredients
- 500 grams sponge gourd (peeled and cubed)
- 2 tablespoons coconut oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 medium tomatoes (diced)
- 0.5 teaspoons turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon mild red chili powder (optional)
- 400 milliliters coconut milk (unsweetened, full-fat)
- 120 milliliters water
- 0.75 teaspoon salt
- 2 tablespoons fresh cilantro (chopped)
Instructions
Peel the sponge gourd, remove any tough skin, and cut it into medium-sized cubes. Set aside.
Heat the coconut oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
Add the diced tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until the tomatoes have softened and broken down into a paste.
Mix in the turmeric powder, ground coriander, ground cumin, and red chili powder (if using). Stir well to combine.
Add the cubed sponge gourd to the pan. Stir to coat the gourd in the spice mixture.
Pour in the coconut milk and water. Add salt and stir again.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pan. Let the curry simmer for 15-20 minutes, or until the sponge gourd is tender and cooked through.
Taste and adjust seasoning as needed.
Garnish with fresh chopped cilantro before serving.
Serve hot as a standalone dish or pair with cauliflower rice to keep it Whole30 compliant.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1917 mg | 83% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 33.8 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2320 mg | 49% | |
*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.
