High Protein Aloo Curry

Elevate your curry game with this High Protein Aloo Curry, a wholesome and flavorful dish loaded with plant-based protein. Featuring tender potatoes, nutrient-rich chickpeas, and hearty red lentils, this recipe is a satisfying twist on the classic aloo curry. Spiced with aromatic cumin, turmeric, and garam masala, and simmered to perfection with fresh tomatoes, ginger, and garlic, it’s a comforting, one-pot meal that packs a nutritional punch. Ready in just 50 minutes, this curry is perfect for busy weeknights or meal prep sessions. Garnished with fresh cilantro for a burst of color and served with rice or roti, it’s a vegan-friendly, protein-packed delight that’s as nourishing as it is delicious.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Potatoes
• 250 grams Chickpeas (cooked or canned)
• 100 grams Red lentils
• 1 medium Onion
• 2 medium Tomatoes
• 1 inch piece Ginger
• 3 Garlic cloves
• 1 Green chili
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1.5 teaspoons Salt
• 2 tablespoons Vegetable oil
• 500 milliliters Water
• 2 tablespoons Fresh cilantro

Directions

Step 1

Peel and dice the potatoes into small cubes. Finely chop the onion, tomatoes, ginger, garlic, and green chili. Set aside.

Step 2

Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 3

Add the chopped onions and sauté until they turn golden brown, about 5 minutes.

Step 4

Add the ginger, garlic, and green chili to the pot. Stir fry for another 2 minutes until the raw aroma disappears.

Step 5

Add chopped tomatoes, along with the coriander powder, turmeric powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the mixture, around 5 minutes.

Step 6

Add the diced potatoes, chickpeas, and red lentils to the pot. Stir everything well to coat the potatoes and chickpeas with the spices.

Step 7

Pour in the water and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the potatoes and lentils are cooked through.

Step 8

Check the consistency. If you'd like a thicker curry, let it simmer uncovered for a few more minutes.

Step 9

Stir in the garam masala and let it cook for another 2 minutes. Adjust salt according to taste.

Step 10

Garnish with chopped fresh cilantro before serving.

Step 11

Serve hot with rice or roti for a complete high-protein meal.

Nutrition Facts

Serving size	1844.8 grams (1844.8g)

Amount per serving	% Daily Value*
Calories	1397

Total Fat 36.60g	47%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 17.00g
Cholesterol 0mg	0%
Sodium 4015mg	175%
Total Carbohydrate 231.80g	84%
Dietary Fiber 47.10g	168%
Total Sugars 34.40g
Protein 50.40g	101%

Vitamin D 0IU	0%
Calcium 400mg	31%
Iron 23mg	126%
Potassium 4922mg	105%

*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: 22.6%

Protein: 13.8%

Carbs: 63.6%