Low Carb Onion Besan Curry
Indulge in the comforting flavors of this *Low Carb Onion Besan Curry*, a wholesome, gluten-free dish that's perfect for healthy weeknight dinners. Featuring the natural sweetness of caramelized onions and the nuttiness of besan (chickpea flour), this light yet flavorful curry is elevated with aromatic spices like cumin, turmeric, garam masala, and a hint of red chili powder for a gentle kick. The creamy, protein-packed chickpea flour base creates a rich and smooth texture without relying on heavy creams or carbs. Finished with a spritz of zesty lemon juice and fresh cilantro, this hearty vegan curry pairs beautifully with cauliflower rice or a low-carb flatbread, offering a nutritious, soul-satisfying meal in just 30 minutes. A must-try for anyone seeking a delicious, plant-based, diabetic-friendly recipe!
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Recipe Information
Ingredients
- 2 large Onion
- 0.5 cup Besan (Chickpea Flour)
- 2 tablespoons Olive Oil
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Garam Masala
- 0.25 teaspoon Red Chili Powder
- 1 teaspoon Salt
- 2 tablespoons Fresh Cilantro Leaves
- 2 cups Water
- 1 tablespoon Lemon Juice
Instructions
Start by slicing the onions thinly and setting them aside.
In a large pan, heat the olive oil over medium heat. Add cumin seeds and allow them to sizzle for about 30 seconds.
Add the sliced onions to the pan and sauté until they are soft and translucent, about 5-7 minutes.
While the onions are cooking, in a separate bowl, mix the besan with 1 cup of water. Stir well to ensure there are no lumps.
Once the onions are cooked, add turmeric powder, red chili powder, and salt, and mix well.
Reduce the heat to low and slowly add the besan mixture to the pan, stirring continuously to avoid lumps.
Gradually add the remaining cup of water while stirring to attain a smooth consistency.
Increase the heat slightly and allow the mixture to cook and thicken. Stir frequently to prevent sticking.
Add garam masala, and continue to cook until the curry reaches your desired consistency, about 5-8 minutes.
Turn off the heat and add lemon juice and chopped cilantro, stirring to combine.
Serve the curry hot with a garnish of fresh cilantro leaves.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 25.5 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1366 mg | 29% | |
*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.
