Nut-Free Besan Curry
Dive into the creamy warmth of Nut-Free Besan Curry, a wholesome and allergen-friendly Indian dish that celebrates the magic of chickpea flour. This simple yet flavorful curry is crafted with a luscious base of besan (chickpea flour) whisked to perfection, paired with aromatic spices like cumin, mustard seeds, and turmeric, and balanced with the tang of fresh tomatoes. With no nuts in sight, it’s a delightful choice for nut-free diets, while still delivering authentic Indian flavors. Ready in just 40 minutes, this comforting curry is perfect for weeknight dinners, paired with fluffy rice or soft flatbreads. Garnished with fresh cilantro, it’s a vegan, protein-packed, and budget-friendly meal you'll want to make again and again.
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Recipe Information
Ingredients
- 1 cup Besan (chickpea flour)
- 2 cups Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 Green chili, finely chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 large Tomato, finely chopped
- 2 cups Water
- 2 tablespoons Cilantro leaves, chopped
Instructions
In a large mixing bowl, combine 1 cup of besan with 2 cups of water, stirring until smooth to avoid lumps. Set this mixture aside.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
Add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds. Allow them to splutter for about 30 seconds.
Add the finely chopped medium onion to the pan and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the finely chopped green chili and cook for an additional minute.
Add 0.5 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 0.5 teaspoon of red chili powder. Mix well to combine the spices.
Stir in the chopped tomato and 1 teaspoon of salt. Cook until the tomato becomes soft and begins to break down, about 3-4 minutes.
Pour in the besan mixture from earlier, stirring continuously to prevent any lumps from forming.
Add an additional 2 cups of water to the pan and bring the mixture to a gentle boil.
Reduce the heat and let the curry simmer for about 10-12 minutes, stirring occasionally, until it thickens to a preferred consistency.
Garnish the Nut-Free Besan Curry with chopped cilantro leaves before serving.
Serve the curry hot with rice or flatbread of your choice.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 22.5 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1831 mg | 39% | |
*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.
