Paleo Black Chana Curry
Dive into the comforting and nutritious flavors of Paleo Black Chana Curry, a wholesome curry that combines tender black chana (black chickpeas) with creamy coconut milk and aromatic Indian spices. Ideal for a paleo lifestyle, this recipe swaps traditional ingredients for paleo-friendly options like coconut oil and avoids legumes in their processed form, instead celebrating the nutrient-rich black chana. Slow-simmered with a fragrant blend of cumin, turmeric, coriander, and garam masala, this curry delivers rich, earthy flavors and velvety texture. Perfectly paired with cauliflower rice or a crisp side salad, it’s a versatile, gluten-free, and dairy-free meal that’s as satiating as it is flavorful. Whether you're meal-prepping or seeking a quick weeknight dinner, this Paleo Black Chana Curry is sure to be a new favorite.
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Recipe Information
Ingredients
- 1 cup dried black chana
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 large, finely chopped onion
- 1 tablespoon ginger-garlic paste
- 2 medium, pureed tomatoes
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon garam masala
- 1 cup coconut milk
- 1 teaspoon or to taste salt
- 0.25 cup, chopped cilantro
Instructions
Rinse and soak the dried black chana in water overnight or for at least 8 hours. After soaking, drain and rinse the chana again.
In a pressure cooker, add the soaked chana and enough water to cover them. Pressure cook for about 15-20 minutes until they are tender. Alternatively, you can cook the chana on the stovetop, but it will take longer.
Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them splutter.
Add the chopped onion and sauté until it turns golden brown.
Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
Stir in the pureed tomatoes and cook until the mixture thickens and the oil begins to separate from the masala.
Add turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for another 2 minutes to blend the spices.
Add the cooked black chana and mix to incorporate them with the masala.
Pour in the coconut milk, stir well, and let the curry simmer for another 10 minutes on low heat until it thickens slightly.
Finish with garam masala and a final taste test for seasoning. Adjust salt if needed.
Garnish with chopped cilantro before serving.
Serve hot with a side of cauliflower rice or a fresh side salad to maintain its Paleo integrity.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2486 mg | 108% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 55.3 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3096 mg | 66% | |
*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.
