Soy-Free Besan Curry
Dive into the vibrant flavors of this Soy-Free Besan Curry, a wholesome, plant-based dish that showcases chickpea flour (besan) as the star ingredient. Perfect for those avoiding soy, this creamy curry is infused with a medley of spices like cumin, turmeric, and garam masala, complemented by fresh aromatics such as ginger, garlic, and pureed tomatoes. The smooth chickpea batter creates a lusciously thick texture, while a splash of lemon juice and fresh cilantro elevate the dish with zingy brightness. Crafted in just 45 minutes, this easy-to-make curry pairs beautifully with rice or flatbreads, making it a satisfying and nourishing meal for the whole family. Vegan-friendly, gluten-free, and bursting with bold Indian-inspired flavors—this recipe is a must-try for health-conscious food lovers.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 3 cups Water
- 3 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 2 large Garlic cloves, minced
- 1 inch piece Ginger, grated
- 2 medium Tomatoes, pureed
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
In a mixing bowl, combine the chickpea flour with 1 cup of water, mixing to form a smooth, lump-free batter. Set aside.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and sauté for about 30 seconds until they are fragrant.
Add the chopped onion to the pan and cook until golden brown, stirring occasionally, about 5-6 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
Pour in the pureed tomatoes and mix well. Cook until the oil starts separating from the tomato mixture, about 5 minutes.
Add turmeric powder, coriander powder, red chili powder, and salt to the tomato mixture. Stir to combine the spices evenly.
Gradually add the chickpea batter to the pan, stirring continuously to avoid forming lumps.
Pour in the remaining 2 cups of water, mixing well to ensure a smooth consistency.
Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10-15 minutes, stirring occasionally.
Sprinkle with garam masala and stir well. Adjust the seasoning if necessary.
Turn off the heat and stir in the fresh cilantro and lemon juice.
Serve hot with rice or flatbread.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2507 mg | 109% | |
| Total Carbohydrate | 105.2 g | 38% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 23.7 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1946 mg | 41% | |
*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.
