Whole30 Besan Curry

Introduce vibrant flavors to your Whole30 meal plan with this irresistible Whole30 Besan Curry, a creamy and wholesome dish perfect for satisfying comfort food cravings while staying compliant. Made with aromatic spices like cumin, turmeric, and coriander, this gluten-free and dairy-free curry features besan (gram flour) toasted to perfection, blending seamlessly into a luscious coconut milk base. Packed with nutrient-rich spinach, juicy tomatoes, and a hint of zesty lemon, it delivers a balanced meal bursting with color and flavor. Ready in just 45 minutes, this curry is an excellent plant-based option for weeknight dinners or meal prep. Serve it solo or pair with roasted veggies for an easy, nourishing delight!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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

Step 2

Add the cumin seeds and mustard seeds to the hot oil. Allow them to sizzle for about 30 seconds until fragrant.

Step 3

Add the chopped onion to the skillet and sauté until translucent, about 5 minutes.

Step 4

Stir in the minced garlic, ginger, and green chili. Cook for another 2 minutes.

Step 5

Add the turmeric, coriander, cumin, and red chili powder. Stir well to combine the spices with the onions.

Step 6

Lower the heat and add the besan (gram flour). Stir continuously for 2 minutes to lightly toast the besan, ensuring it doesn't burn.

Step 7

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.

Step 8

Add the chopped tomatoes and salt. Simmer the curry for about 10 minutes until the tomatoes soften and the curry thickens, stirring occasionally.

Step 9

Stir in the spinach leaves and cook until wilted, about 2-3 minutes.

Step 10

Taste and adjust seasoning if necessary. Add more salt or spices according to preference.

Step 11

Remove the skillet from heat and stir in fresh cilantro and lemon juice.

Step 12

Serve the curry warm. It can be enjoyed on its own or with a side of roasted vegetables.

Nutrition Facts

Serving size	(1326.5g)

Amount per serving	% Daily Value*
Calories	1063.5

Total Fat 41.2g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2604.7mg	0%
Total Carbohydrate 144.5g	0%
Dietary Fiber 24.5g	0%
Total Sugars 54.8g
Protein 37.5g	0%

Vitamin D 0IU	0%
Calcium 322.2mg	0%
Iron 15.5mg	0%
Potassium 2895.2mg	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: 33.7%

Protein: 13.7%

Carbs: 52.6%