Vegan Onion Besan Curry
Dive into the comforting and flavorful world of **Vegan Onion Besan Curry**, a wholesome Indian-inspired dish that's perfect for weeknight dinners and beyond. This creamy curry features the nuttiness of **besan (chickpea flour)**, the sweetness of sautéed onions, and the richness of **coconut milk**, all brought to life with a medley of warming spices like turmeric, cumin, and coriander. Balanced with the tangy brightness of fresh lemon juice and garnished with fragrant cilantro, this gluten-free vegan recipe delivers a hearty, satisfying meal in just 45 minutes. Whether paired with steamed rice or warm flatbreads, this versatile dish will quickly become your go-to for a quick yet flavorful plant-based meal.
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Recipe Information
Ingredients
- 4 medium, thinly sliced Onions
- 0.75 cup Besan (Chickpea Flour)
- 2 cups Water
- 1 large, chopped Tomato
- 0.5 cup Coconut Milk
- 2 tablespoons Oil
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 0.5 teaspoon Red Chili Powder
- 0.5 teaspoon Mustard Seeds
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh Cilantro Leaves
- 1 tablespoon Lemon Juice
Instructions
Heat 2 tablespoons of oil in a large pan over medium heat.
Add 0.5 teaspoon of mustard seeds and let them splutter for a few seconds.
Add the thinly sliced onions to the pan and sauté until they become translucent, about 5 minutes.
Add the chopped tomato to the onions and cook until the tomatoes are soft, about 3-4 minutes.
In a bowl, mix 0.75 cup of besan (chickpea flour) with 2 cups of water until smooth and lump-free.
Pour the besan mixture into the pan and stir well to combine.
Add 0.5 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, and 0.5 teaspoon of red chili powder to the pan. Mix to incorporate the spices.
Add 1 teaspoon of salt and continue to stir as the mixture thickens, approximately 5-7 minutes.
Pour in 0.5 cup of coconut milk, stirring constantly to achieve a creamy texture.
Let the curry simmer for another 5 minutes, allowing the flavors to meld together.
Turn off the heat and stir in 1 tablespoon of lemon juice.
Garnish with 2 tablespoons of freshly chopped cilantro leaves before serving.
Serve the Vegan Onion Besan Curry hot with rice or your favorite vegan bread.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4208 mg | 183% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 58.5 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2142 mg | 46% | |
*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.
