High Protein Cabbage Curry

Elevate your weeknight dinner game with this hearty and flavorful High Protein Cabbage Curry, a nutrient-packed dish perfect for anyone looking to enjoy a wholesome, plant-based meal. Loaded with tender cabbage, protein-rich chickpeas, and creamy red lentils, this curry boasts a velvety coconut milk base infused with aromatic spices like turmeric, cumin, and coriander. A quick sauté of garlic, ginger, and onions forms the flavor-packed foundation, while the vibrant spice blend adds layers of warmth and depth. Ready in just an hour, this gluten-free, vegan-friendly curry offers a satisfying combination of textures and tastes, making it ideal to serve with fluffy rice or gluten-free bread. Whether you're meal-prepping or serving fresh, this protein-packed cabbage curry checks all the boxes for a healthy, delicious, and easy-to-make dinner option!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium head cabbage
• 1 can (15 oz) chickpeas
• 0.5 cup red lentils
• 1 large onion
• 4 cloves garlic
• 1 inch piece ginger
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 2 tablespoons coconut oil
• 2 tablespoons curry powder
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 0.5 cup cilantro

Directions

Step 1

Start by washing and chopping the cabbage into bite-sized pieces. Rinse the red lentils under cold water until the water runs clear.

Step 2

Chop the onion finely. Mince the garlic and ginger.

Step 3

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

Step 4

Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 5

Add the chopped onion and sauté until they become translucent, about 5-7 minutes.

Step 6

Stir in the minced garlic and ginger, cooking for another minute until aromatic.

Step 7

Add the curry powder, turmeric powder, and coriander powder. Stir well to combine and cook for an additional minute to toast the spices.

Step 8

Add the chopped cabbage to the pot, stirring to coat with the spice mixture evenly.

Step 9

Drain and rinse the canned chickpeas, then add them to the pot along with the rinsed red lentils.

Step 10

Pour in the coconut milk and vegetable broth. Stir everything together until well combined.

Step 11

Season the curry with salt and pepper, adjusting according to taste.

Step 12

Bring the mixture to a gentle simmer and cook for about 25-30 minutes until the cabbage is tender, and the lentils are cooked through.

Step 13

Stir occasionally and check the consistency, adding more broth if needed.

Step 14

Once cooked, remove from heat and sprinkle fresh cilantro on top before serving.

Step 15

Serve hot with rice or your favorite gluten-free bread.

Nutrition Facts

Serving size	2161.3 grams (2161.3g)

Amount per serving	% Daily Value*
Calories	1641

Total Fat 46.00g	59%
Saturated Fat 25.80g	129%
Polyunsaturated Fat 2.00g
Cholesterol 0mg	0%
Sodium 7763mg	338%
Total Carbohydrate 257.80g	94%
Dietary Fiber 63.30g	226%
Total Sugars 82.00g
Protein 65.80g	132%

Vitamin D 0IU	0%
Calcium 633mg	49%
Iron 33mg	185%
Potassium 4235mg	90%

*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: 24.2%

Protein: 15.4%

Carbs: 60.4%