Keto Besan Curry
Discover the rich, creamy indulgence of **Keto Besan Curry**, a low-carb twist on the classic Indian dish. Made with a clever keto-friendly swap of almond and coconut flours in place of traditional chickpea flour, this curry boasts bold flavors from fresh ginger, garlic, and a harmonious blend of Indian spices like turmeric, cumin, and garam masala. Coconut milk lends creaminess to the robust tomato-based sauce, while a hint of cayenne pepper (optional) adds a gentle kick of heat. Perfect for those following a ketogenic or low-carb lifestyle, this wholesome curry is ready in under 45 minutes and pairs beautifully with cauliflower rice or keto naan. Garnished with fresh cilantro, this dish is a vibrant, aromatic celebration of healthy eating without compromising on authentic taste.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Ghee or coconut oil
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 1 teaspoon Salt
- 1 cup Tomato, pureed
- 1 cup Coconut milk
- 1 cup Water
- 2 tablespoons Fresh cilantro, chopped
- 1 piece Green chili, chopped (optional)
Instructions
In a large skillet or saucepan, heat the ghee or coconut oil over medium heat.
Add the chopped onion, stirring occasionally until it becomes golden brown, about 5-7 minutes.
Add minced garlic and grated ginger to the pan, sauté for another minute until fragrant.
Stir in the turmeric, cumin, coriander, garam masala, and cayenne (if using) for about 30 seconds to toast the spices.
Add the almond flour and coconut flour to the spice mixture, stirring constantly for about 2-3 minutes until the mixture is slightly toasted and fragrant.
Pour in the pureed tomato, mixing well to combine with the toasted flour and spices, allowing it to cook for about 2 minutes.
Slowly add the coconut milk and water while stirring continuously to create a smooth sauce. Bring the mixture to a simmer.
Reduce the heat to low and let the curry simmer for about 15 minutes or until it thickens, stirring occasionally.
Season the curry with salt and adjust the seasoning as necessary.
In the last few minutes of cooking, add the chopped green chili, if desired, and half of the cilantro.
Serve the curry hot, garnished with the remaining cilantro. Pair it with cauliflower rice or keto-friendly naan for a complete meal.
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2510 mg | 109% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 38.9 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1878 mg | 40% | |
*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.
