| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 15g | 10g | 55g |
| sugars | fibre | protein | salt |
| 5g | 5g | 15g | 1.2g |
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As a true Texan, my heart has always been in the Southwest, where comfort food is a staple. Over the years, however, I’ve developed a taste and respect for the diverse flavors offered by cuisines from around the world. That’s why I’m in love with this Carolae Curry with Coconut Rice recipe — a palate-tantalizing fusion of aromatic spices, savory coconut rice, and nutritious vegetables.
Despite being known to most people as a traditional Indian dish, this version of curry hails from beyond the borders of India and offers a distinct twist with the use of carolae, a type of bitter melon often used in Asian cooking. 
A Health Nut’s Delight
This recipe is not just a plate of culinary delight but also a treasure trove of nutritional benefits. Carolae, known for its bitter taste, is a powerhouse of essential nutrients and minerals. It’s a great source of Vitamin C, dietary fiber, and potassium. Furthermore, it’s widely used in traditional medicine for its apparent benefits to digestion and general immunity. Coupled with the antioxidants and anti-inflammatory benefits of turmeric and ginger, this curry is not only delicious but also great for health-conscious foodies.
Hitting the Taste Buds Just Right
Whip up this hearty dish on an evening when you want to treat your taste buds with something exotic and comforting. The aromatic curry packed with the robust flavors of cumin, turmeric, and ginger blend perfectly with the creamy coconut milk and juicy tomatoes. All mellowed down by the mild, fragrant coconut rice, this dish makes a luscious, complete meal you’ll be reaching for seconds!
This Carolae Curry with Coconut Rice can be likened to popular dishes such as Thai Green Curry or Indian Vegetable Korma because of its sublime blend of spices and coconut milk. It pairs wonderfully with a plate of crisp pakoras or a bowl of fresh green salad.
Last but not least, I love this recipe because of its versatility. It’s easy to add in other vegetables, switch up the spices according to your preferential taste, and even toss in some protein like tofu or chicken. No matter how you decide to tweak the recipe, it’s sure to leave a lasting impression on your palate.
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What You’ll Need
- For the Carolae Curry:
- 4 large carolae (bitter melon), seeds removed and sliced into chunks
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, finely chopped
- 2 green chilies, seeded and chopped
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 14 oz can diced tomatoes
- Salt to taste
- 1 cup coconut milk
- Juice of 1 lime
- Fresh coriander leaves for garnish
- For the Coconut Rice:
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk
- 2 cups water
- 1 teaspoon salt
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Method
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Step One:
Start by preparing the carolae. Remove the seeds and cut them into chunks.
Step Two:
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until it is soft and beginning to brown.
Step Three:
Add the minced garlic, chopped ginger, and chopped green chilies to the pan with the onions. Cook for another minute until the garlic and ginger become fragrant.
Step Four:
Mix in the curry powder, turmeric powder, and cumin powder. Stir well to coat the onions, garlic, and ginger in the spices.
Step Five:
Add the diced tomatoes and the chunks of carolae to the pan. Season with salt to taste, then cover the pan and let the curry simmer for about 15 minutes.
Step Six:
Whilst the curry is cooking, you can start preparing the coconut rice. Rinse the jasmine rice under cold water until the water runs clear.
Step Seven:
Combine the rinsed rice, coconut milk, water, and salt in a large pot. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let the rice simmer for about 15 minutes, or until all the water and coconut milk has been absorbed.
Step Eight:
Once the carolae is tender and the tomatoes have broken down into a thick sauce, stir the coconut milk and lime juice into the curry. Let the curry cook for another few minutes until it is heated through. Adjust the seasoning if needed.
Step Nine:
Just before serving, garnish the curry with fresh coriander leaves. Serve the carolae curry hot, over the coconut rice.
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