Whole30 Sponge Gourd Curry

Experience the wholesome flavors of our Whole30 Sponge Gourd Curry, a vibrant and creamy dish that's both healthy and indulgent. This nutrient-packed recipe features tender sponge gourd simmered in a rich, aromatic coconut milk base infused with spices like turmeric, cumin, and coriander. Made with simple, Whole30-compliant ingredients, including coconut oil, fresh tomatoes, and a hint of red chili powder for optional heat, this curry comes together in just 40 minutes. Garnished with fresh cilantro, it’s a versatile dish that pairs beautifully with cauliflower rice or is satisfying enough to enjoy on its own. Perfect for those following Whole30 or looking for a delicious, plant-based meal, this curry is a must-try for a quick and wholesome dinner packed with bold, earthy flavors.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Peel the sponge gourd, remove any tough skin, and cut it into medium-sized cubes. Set aside.

Step 2

Heat the coconut oil in a large skillet or pan over medium heat.

Step 3

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic and grated ginger. Sauté for 1 minute until fragrant.

Step 5

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.

Step 6

Mix in the turmeric powder, ground coriander, ground cumin, and red chili powder (if using). Stir well to combine.

Step 7

Add the cubed sponge gourd to the pan. Stir to coat the gourd in the spice mixture.

Step 8

Pour in the coconut milk and water. Add salt and stir again.

Step 9

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.

Step 10

Taste and adjust seasoning as needed.

Step 11

Garnish with fresh chopped cilantro before serving.

Step 12

Serve hot as a standalone dish or pair with cauliflower rice to keep it Whole30 compliant.

Nutrition Facts

Serving size	(1289.6g)

Amount per serving	% Daily Value*
Calories	1383.3

Total Fat 126.8g	0%
Saturated Fat 109.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 1916.8mg	0%
Total Carbohydrate 65.7g	0%
Dietary Fiber 19.5g	0%
Total Sugars 33.8g
Protein 16.2g	0%

Vitamin D 0IU	0%
Calcium 257.0mg	0%
Iron 18.1mg	0%
Potassium 2320.3mg	0%

*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.

Source of Calories

Fat: 77.7%

Protein: 4.4%

Carbs: 17.9%