Low Sodium Besan Curry
Dive into a wholesome and heart-smart meal with this Low Sodium Besan Curry, a deliciously comforting dish that’s perfect for those looking to enjoy bold Indian-inspired flavors without the excess salt. Made with chickpea flour (besan) as the star ingredient, the curry boasts a creamy, velvety texture enriched with aromatic spices like cumin, mustard seeds, and garam masala. This recipe highlights the natural flavors of fresh ingredients such as finely chopped tomatoes, onions, garlic, and ginger, simmered in a low-sodium vegetable broth for a healthier twist. Ready in under an hour, this nutritious curry pairs perfectly with steamed rice or flatbreads, making it an excellent choice for a balanced, flavorful meal. Garnished with fresh cilantro, it’s a vibrant, low-sodium alternative that doesn’t compromise on taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 2 cups Water
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 medium Tomato, finely chopped
- 1 optional Green chili, chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 2 tablespoons Fresh cilantro, chopped
- 2 cups Low sodium vegetable broth
Instructions
In a mixing bowl, gradually add 1 cup of water to 1 cup of chickpea flour, whisking continuously to form a smooth, lump-free paste. Set aside.
Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
Add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.
Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 teaspoon of grated ginger. Saute until the onions are translucent, about 4 minutes.
Stir in 1 medium finely chopped tomato and the optional 1 chopped green chili (if using). Cook for another 3-4 minutes until the tomato turns soft.
Lower the heat and add 0.5 teaspoon turmeric powder, 1 teaspoon garam masala, and 1 teaspoon coriander powder. Mix well and cook the spices for 1 minute.
Gradually add the chickpea flour paste to the pan, stirring continuously.
Pour in 2 cups of low sodium vegetable broth and bring the mixture to a gentle boil, stirring often to prevent any lumps.
Cover the saucepan and let it simmer on low heat for about 15 minutes, stirring occasionally, until the mixture thickens to a desirable consistency.
Adjust the curry's thickness by adding more water if necessary.
Garnish with 2 tablespoons of chopped fresh cilantro before serving.
Serve the low sodium besan curry hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 405 mg | 18% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 26.1 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2267 mg | 48% | |
*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.
