Paleo Besan Curry
Discover the rich, creamy indulgence of Paleo Besan Curry, a delightful twist on traditional Indian flavors that's both dairy-free and grain-free. The star of the dish, chickpea flour (besan), is toasted to bring out its nutty aroma and then simmered with a fragrant blend of spices like cumin, turmeric, and garam masala for a depth of warm, earthy flavors. Coconut milk creates a velvety base, while fresh lime juice and cilantro add bright, refreshing notes. This easy-to-make curry is perfect for paleo enthusiasts or anyone seeking a wholesome, gluten-free dinner option. Serve over cauliflower rice or paired with sautéed vegetables for a satisfying, healthy meal that's ready in under an hour. Perfectly spiced and packed with plant-based goodness, this Paleo Besan Curry is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 1 cup chickpea flour (besan)
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 2 cups coconut milk
- 1 cup water
- 1 teaspoon sea salt
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
Instructions
In a large pan, heat coconut oil over medium heat. Add cumin seeds and sauté for 30 seconds until fragrant.
Add the chopped onions and cook until they turn golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, sautéing for another minute.
Add the chickpea flour and cook, stirring constantly, for 3-4 minutes until the flour is toasted and aromatic. Be careful not to burn it.
Mix in turmeric powder, coriander powder, garam masala, and red chili powder. Stir well to combine all the spices with the flour.
Slowly pour in the coconut milk and water, stirring continuously to prevent any lumps from forming with the chickpea flour.
Bring the mixture to a boil, and then reduce the heat to low. Let it simmer for 15-20 minutes, stirring occasionally to thicken the curry.
Season with sea salt and adjust to taste. If the curry is too thick, add a bit more water to reach your desired consistency.
Stir in fresh lime juice and chopped cilantro, then remove from heat.
Serve hot, garnished with additional cilantro if desired. This curry pairs well with cauliflower rice or sautéed vegetables.
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 53.3 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2037 mg | 43% | |
*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.
