Low Sodium Besan Curry

Delight in the comforting flavors of this Low Sodium Besan Curry, a healthy and flavorful twist on traditional Indian curry recipes. Made with nutrient-rich chickpea flour, vibrant spices like cumin, turmeric, and garam masala, and a base of low-sodium vegetable broth, this creamy dish is both heart-friendly and packed with bold, aromatic taste. The use of fresh ginger, garlic, and tomatoes elevates the dish, while the optional green chili adds a subtle kick for spice lovers. Perfect for those seeking a wholesome, plant-based meal, this curry is easy to prepare in just 45 minutes and pairs beautifully with steamed rice or warm flatbreads. Garnished with fresh cilantro, this low-sodium curry is a delicious way to enjoy authentic Indian flavors without compromising on health.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Chickpea flour (besan)
• 2 cups Water
• 2 tablespoons Olive oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 1 medium Tomato, finely chopped
• 1 optional Green chili, chopped
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Coriander powder
• 2 tablespoons Fresh cilantro, chopped
• 2 cups Low sodium vegetable broth

Directions

Step 1

In a mixing bowl, gradually add 1 cup of water to 1 cup of chickpea flour, whisking continuously to form a smooth, lump-free paste. Set aside.

Step 2

Heat 2 tablespoons of olive oil in a large saucepan over medium heat.

Step 3

Add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.

Step 4

Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 teaspoon of grated ginger. Saute until the onions are translucent, about 4 minutes.

Step 5

Stir in 1 medium finely chopped tomato and the optional 1 chopped green chili (if using). Cook for another 3-4 minutes until the tomato turns soft.

Step 6

Lower the heat and add 0.5 teaspoon turmeric powder, 1 teaspoon garam masala, and 1 teaspoon coriander powder. Mix well and cook the spices for 1 minute.

Step 7

Gradually add the chickpea flour paste to the pan, stirring continuously.

Step 8

Pour in 2 cups of low sodium vegetable broth and bring the mixture to a gentle boil, stirring often to prevent any lumps.

Step 9

Cover the saucepan and let it simmer on low heat for about 15 minutes, stirring occasionally, until the mixture thickens to a desirable consistency.

Step 10

Adjust the curry's thickness by adding more water if necessary.

Step 11

Garnish with 2 tablespoons of chopped fresh cilantro before serving.

Step 12

Serve the low sodium besan curry hot with steamed rice or flatbreads.

Nutrition Facts

Serving size	(1415.6g)

Amount per serving	% Daily Value*
Calories	911.6

Total Fat 39.5g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 405.4mg	0%
Total Carbohydrate 107.6g	0%
Dietary Fiber 21.3g	0%
Total Sugars 26.1g
Protein 35.8g	0%

Vitamin D 0IU	0%
Calcium 232.7mg	0%
Iron 12.9mg	0%
Potassium 2267.2mg	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: 38.3%

Protein: 15.4%

Carbs: 46.3%