Keto Besan Curry

Dive into the rich, aromatic world of Keto Besan Curry, a low-carb twist on a classic dish that swaps traditional chickpea flour with a savory blend of almond flour and coconut flour. This gluten-free curry is infused with the warming spices of turmeric, cumin, and garam masala, while creamy coconut milk creates a velvety texture perfect for keto dieters. Simmered with fresh tomatoes, garlic, and ginger, this flavorful curry is both satisfying and versatile. Ready in just 45 minutes, it pairs beautifully with cauliflower rice or keto-friendly naan bread, making it an ideal choice for a hearty, wholesome meal. Whether you’re looking for a quick weeknight dinner or a dish to impress, Keto Besan Curry delivers all the flavor with none of the carbs.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 0.25 cup Coconut flour
• 2 tablespoons Ghee or coconut oil
• 1 medium Onion, finely chopped
• 3 pieces Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Cayenne pepper (optional, for heat)
• 1 teaspoon Salt
• 1 cup Tomato, pureed
• 1 cup Coconut milk
• 1 cup Water
• 2 tablespoons Fresh cilantro, chopped
• 1 piece Green chili, chopped (optional)

Directions

Step 1

In a large skillet or saucepan, heat the ghee or coconut oil over medium heat.

Step 2

Add the chopped onion, stirring occasionally until it becomes golden brown, about 5-7 minutes.

Step 3

Add minced garlic and grated ginger to the pan, sauté for another minute until fragrant.

Step 4

Stir in the turmeric, cumin, coriander, garam masala, and cayenne (if using) for about 30 seconds to toast the spices.

Step 5

Add the almond flour and coconut flour to the spice mixture, stirring constantly for about 2-3 minutes until the mixture is slightly toasted and fragrant.

Step 6

Pour in the pureed tomato, mixing well to combine with the toasted flour and spices, allowing it to cook for about 2 minutes.

Step 7

Slowly add the coconut milk and water while stirring continuously to create a smooth sauce. Bring the mixture to a simmer.

Step 8

Reduce the heat to low and let the curry simmer for about 15 minutes or until it thickens, stirring occasionally.

Step 9

Season the curry with salt and adjust the seasoning as necessary.

Step 10

In the last few minutes of cooking, add the chopped green chili, if desired, and half of the cilantro.

Step 11

Serve the curry hot, garnished with the remaining cilantro. Pair it with cauliflower rice or keto-friendly naan for a complete meal.

Nutrition Facts

Serving size	(1026.6g)

Amount per serving	% Daily Value*
Calories	1200.7

Total Fat 82.8g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 0g
Cholesterol 84mg	0%
Sodium 2510.5mg	0%
Total Carbohydrate 102.2g	0%
Dietary Fiber 31.0g	0%
Total Sugars 38.9g
Protein 33.9g	0%

Vitamin D 0IU	0%
Calcium 372.3mg	0%
Iron 12.6mg	0%
Potassium 1877.6mg	0%

*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.

Source of Calories

Fat: 57.8%

Protein: 10.5%

Carbs: 31.7%