This delicious Bitter Melon Potato Curry dish is the perfect way to enjoy the health benefits of bitter melon!
I love to eat bitter melon aka karela. I love these delicious veggies cooked in curries. It’s like cilantro, either you love it or you hate it. They look like a bumpy cucumber with a bitter taste that I somehow love.The fruit is popular in South Asian and Indian cuisines. This fruit is sold in Asian supermarkets here in the United States of America.
Growing up in Jamaica, we had a variety that yielded smaller fruits that were grown wild throughout the island. We grew up drinking the leaves of the plant as a blood cleanser. We would drink the leaves for about 5 days and then take a break.
As children, we ate the ripened fruit that was very sweet, unlike the bitter unripened fruit. I first saw the large variety when I moved to England and started cooking this unripened fruit after I became vegan living in New Jersey.
I have also had it sauteed and really enjoyed it. My hubby also loves it.
This unfamiliar vegetable is packed with a powerhouse of nutrition, it contains iron, calcium, phosphorus, vitamins A, C, B1, and B3, and, of course, fiber.
It has blood glucose-lowering properties and is a known mild laxative which may be helpful in a weight loss program.
It contains an anti-tumor agent. It has been found to be helpful for psoriasis, inhibit HIV infection and menstrual irregularities. It is used in countries such as Panama and Columbia for preventing and treating malaria.
See my lovely bitter melon plant growing
Persons who should not eat bitter melon include young children and those who suffer from low blood sugar (hypoglycemia).
- 4 cups potatoes, chopped
- 1 medium bitter melon, chopped in small pieces
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon cardamom
- 1 sprig thyme
- 1/2 cup coconut milk
- 1/4 cup water
- 1 teaspoon salt, or to taste
- Chopped cilantro leaves for garnish
Wash bitter melon, cut in half, discard seeds and soft tissues, then chop into small pieces. Add salt and set aside for 5 minutes(this helps remove bitterness). Rinse bitter melon pieces, drain and set aside. Heat oil or water in a large saucepan. Saute onion and garlic until onion is soft, about 4 minutes. Add turmeric, coriander, cumin, cardamom. Stir in bitter melon pieces, potatoes to coat. Add coconut milk, water, thyme, bring to a boil. Reduce to a simmer and cover saucepan, cook for 20 minutes or until potatoes are tender. Stir in sea salt and remove from heat. Garnish with cilantro leaves.
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