| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 7g | 24g |
| sugars | fibre | protein | salt |
| 8g | 5g | 9g | 0.78g |
As a true Maine native, my first culinary love always leans toward the briny delicacies our New England seacoast has to offer. But the rich and aromatic Calabash Curry with Coconut Milk has a special place in my heart and kitchen.
The Magic of Calabash Curry
This aromatic curry recipe brings home the distinct flavors and aroma from the East with its subtle combination of spices. Calabash, also known as bottle gourd, is the star of this tantalizing curry. Combined with a blend of spices and finished with creamy coconut milk, this dish delivers a unique, nutritious twist to your traditional vegetable curry.
Notably, this dish is beautifully versatile, pairing perfectly with a steaming bowl of rice or a thick slice of crusty bread. It carries the same comforting appeal as a chowder, but with a delightful curry appeal. If you’re a fan of New England clam chowder or lobster bisque, this recipe might well be your next favorite.
Health Benefits
Curry and coconut milk both carry a wealth of health benefits, and when combined with calabash, this dish transforms into a nutritional powerhouse. Calabash is low in calories and packed with essential vitamins and minerals such as Vitamin C and calcium. Moreover, coconut milk adds a dose of healthy fats known for their heart health benefits. Truly, Calabash Curry with Coconut Milk is as healthy as it is delicious.
Mealtimes Enriched
There’s something magical about sharing a meal with loved ones. On evenings when I serve this curry, my daughters Erin and Samantha eagerly gather at the table. With its festive colors and exotic, tantalizing scent, this dish transforms our weeknight dinners into a delightful culinary journey. The result is a meal that sparks conversation and strengthens our bond. That’s the powerful, comforting appeal of Calabash Curry with Coconut Milk.
What You’ll Need
- 2 medium-sized calabashes (bottle gourds), peeled and chopped
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 green chili peppers, sliced
- 4 cloves of garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 14 fluid ounces of coconut milk
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh cilantro leaves, chopped
- Steamed rice, for serving
Method
Step One
First, peel and chop the calabashes into medium-sized chunks and set aside.
Step Two
Heat the vegetable oil in a large saucepan or wok over medium heat. Once the oil is heated, add the chopped onion, sliced green chili peppers, and minced garlic. Sauté the mixture until the onions become translucent and the garlic starts to brown.
Step Three
Add the curry powder, turmeric powder, and salt to the onion mixture. Stir well to evenly distribute the spices. Then, add the chopped calabashes to the pan and stir to coat them in the spicy onion mixture.
Step Four
Pour the coconut milk into the pan with the vegetables and spice mixture. Lower the heat and simmer the curry for about 20-30 minutes, stirring occasionally until the calabashes become tender. If the curry is becoming too dry, you can add a little bit of water.
Step Five
Once the calabashes are tender, stir in the white vinegar, sugar, and fresh cilantro leaves. Let the curry simmer for a few more minutes to meld the flavors, then taste and adjust the seasoning if necessary.
Step Six
Serve this delicious Calabash Curry with Coconut Milk hot, over steamed rice. Enjoy!
