Paleo Sponge Gourd Curry
Discover the perfect balance of rich, creamy flavors and wholesome nutrition with this Paleo Sponge Gourd Curry, a dish that beautifully highlights the versatility of sponge gourd (luffa). Prepared with a fragrant blend of curry leaves, warm spices, and silky coconut milk, this recipe is both simple and satisfying. The tender sponge gourd soaks up the vibrant flavors of turmeric, chili powder, and garam masala, creating a comforting curry that’s entirely grain-free and dairy-free. Quick to prepare in just 40 minutes, this one-pan meal is ideal for those seeking a Paleo-friendly dinner packed with flavor and nutrients. Serve it with cauliflower rice or a leafy green salad for a wholesome, low-carb feast that’s sure to impress.
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Ingredients
- 500 grams sponge gourd (luffa)
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 8 leaves curry leaves
- 2 medium tomatoes, finely chopped
- 0.5 teaspoons turmeric powder
- 1 teaspoons red chili powder
- 1 teaspoons ground coriander
- 0.5 teaspoons garam masala
- 200 milliliters coconut milk
- 100 milliliters water
- 1 teaspoons salt
- 2 tablespoons fresh cilantro, chopped
Directions
Step 1
Peel the sponge gourd if the skin is tough, and then chop it into bite-sized pieces.
Step 2
Heat coconut oil in a large skillet or pot over medium heat.
Step 3
Once the oil is hot, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Step 4
Add the minced garlic, ginger, and curry leaves. Sauté for another 1-2 minutes until fragrant.
Step 5
Stir in the chopped tomatoes and cook until they soften and break down, about 4-5 minutes.
Step 6
Add the turmeric powder, red chili powder, ground coriander, and garam masala. Mix well and cook the spices for 1-2 minutes to release their aroma.
Step 7
Add the chopped sponge gourd to the pan and stir to coat it in the spices.
Step 8
Pour in the coconut milk and water. Stir well, then cover the pan and simmer on low heat for about 15 minutes, or until the sponge gourd is tender.
Step 9
Season the curry with salt and simmer for another 2-3 minutes uncovered to thicken the sauce, if necessary.
Step 10
Garnish with fresh chopped cilantro and serve warm. This curry pairs well with cauliflower rice or a hearty salad for a complete Paleo meal.
Nutrition Facts
| Serving size | (1215.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 553.0 |
| Total Fat 30.8g | 0% |
| Saturated Fat 23.7g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2482.8mg | 0% |
| Total Carbohydrate 68.1g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 35.9g | |
| Protein 8.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 231.9mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 1829.2mg | 0% |
Source of Calories