Whole30 Besan Curry
Dive into a nourishing and flavor-packed dish with this Whole30 Besan Curry, a perfect choice for healthy eating without sacrificing taste! Crafted with wholesome gram flour, creamy coconut milk, and a medley of aromatic spices like cumin, turmeric, and coriander, this recipe delivers a rich, satisfying curry that's entirely gluten-free, dairy-free, and compliant with Whole30 standards. The addition of fresh spinach, tomatoes, and a hint of lemon juice enhances the dish with vibrant colors and refreshing acidity. Quick and easy to prepare in under an hour, this plant-based curry is ideal for meal prep or a cozy weeknight dinner. Serve it solo or pair it with roasted vegetables to create a hearty yet balanced meal that's bursting with comforting flavors and exotic aromas.
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Recipe Information
Ingredients
- 1 cup besan (gram flour)
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 piece green chili, finely chopped
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon red chili powder
- 1 can (400ml) coconut milk
- 1 cup water
- 2 medium tomatoes, chopped
- 2 cups spinach leaves
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
In a large skillet, heat the coconut oil over medium heat.
Add the cumin seeds and mustard seeds to the hot oil. Allow them to sizzle for about 30 seconds until fragrant.
Add the chopped onion to the skillet and sauté until translucent, about 5 minutes.
Stir in the minced garlic, ginger, and green chili. Cook for another 2 minutes.
Add the turmeric, coriander, cumin, and red chili powder. Stir well to combine the spices with the onions.
Lower the heat and add the besan (gram flour). Stir continuously for 2 minutes to lightly toast the besan, ensuring it doesn't burn.
Pour in the coconut milk and water. Stir well to ensure there are no lumps from the besan. Bring the mixture to a gentle boil.
Add the chopped tomatoes and salt. Simmer the curry for about 10 minutes until the tomatoes soften and the curry thickens, stirring occasionally.
Stir in the spinach leaves and cook until wilted, about 2-3 minutes.
Taste and adjust seasoning if necessary. Add more salt or spices according to preference.
Remove the skillet from heat and stir in fresh cilantro and lemon juice.
Serve the curry warm. It can be enjoyed on its own or with a side of roasted vegetables.
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2605 mg | 113% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 54.8 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2895 mg | 62% | |
*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.
