Low Sodium Vegan Vegetable Pakora Curry

Total time1 hr 5 min

Prep time25 min

Cook time40 min

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Ingredients

4 servings

For the pakoras

1 cup chickpea flour (besan)
Bobs Red Mill Flour Chickpea Stone Ground - 16 Oz Navitas Organics Organic Chickpea Flour, 10 oz Pure Living Organic Sprouted Garbanzo Flour Deep Foods Besan Farine de Pois Chiche Flour Vitacost Ground Garbanzo Flour - Gluten Free
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½ tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
¼ tsp cayenne pepper
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup water, plus more as needed
1 cup cauliflower florets, cut into 1-inch pieces
1 cup baby spinach, roughly chopped
1 medium potato, peeled and cut into ½-inch cubes
1 medium carrot, peeled and cut into ¼-inch rounds
neutral oil, for frying (about 2 cups)

For the curry sauce

2 tbsp neutral oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
¼ tsp cayenne pepper
1 can (14 oz) crushed tomatoes
1 cup vegetable broth
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

¼ cup fresh cilantro, roughly chopped (optional)
cooked basmati rice or naan, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together the chickpea flour, ground cumin, ground coriander, turmeric, cayenne, and salt. Add 1/2 cup water and stir until a thick, smooth batter forms — it should coat a spoon thickly and fall off in a slow ribbon. Add water 1 tbsp at a time if needed to reach this consistency. Fold in the cauliflower florets, spinach, potato cubes, and carrot rounds until all the vegetables are evenly coated.
2
Pour about 2 cups of neutral oil into a large deep skillet or Dutch oven and heat over medium-high heat until a wooden chopstick inserted into the oil produces a steady stream of small bubbles, or the oil reaches 350°F (175°C) on an instant-read thermometer. Line a baking sheet with a wire rack.

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