High Protein Coconut Curry

Packed with flavor and nutrition, this High Protein Coconut Curry is a hearty, one-pot meal perfect for busy weeknights. Loaded with tender chicken breast, protein-rich tofu, and creamy chickpeas, this dish pairs perfectly with a medley of vibrant veggies like red bell pepper, carrots, and spinach, all simmered in a luscious coconut milk and fragrant spice blend of curry powder, cumin, and coriander. Ready in just an hour, this protein-packed curry is the ultimate balance of wholesome and indulgent, garnished with fresh cilantro and a zesty squeeze of lime. Great for meal prep or feeding a crowd, it’s a filling, gluten-free option that’s as nutrient-dense as it is delicious. Serve it solo or over rice for a comforting, flavor-packed dinner everyone will love!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 250 grams extra-firm tofu
• 2 tablespoons coconut oil
• 1 large onion
• 3 cloves garlic cloves
• 1 tablespoon ginger
• 1 large red bell pepper
• 1 large carrot
• 100 grams spinach
• 1 can canned chickpeas
• 400 ml coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup cilantro for garnish
• 1 unit lime

Directions

Step 1

Begin by preparing your ingredients: Dice the chicken breast into bite-sized pieces and pat dry; cut the tofu into cubes; finely chop the onion and garlic; and grate the ginger. Slice the red bell pepper and carrot into thin strips.

Step 2

In a large pot or deep skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 3

Add the garlic and ginger, and cook for an additional minute until fragrant.

Step 4

Add the chicken pieces to the pot and cook, stirring occasionally, until they are no longer pink on the outside, about 5 minutes.

Step 5

Stir in the curry powder, cumin, and coriander. Cook for 1 minute to toast the spices.

Step 6

Add the coconut milk and stir well to coat the chicken and veggies.

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 15 minutes, stirring occasionally.

Step 8

Add the tofu cubes, red bell pepper, carrot, and drained chickpeas to the pot. Stir to combine.

Step 9

Continue to simmer uncovered for another 10 minutes, or until the vegetables are tender and the flavors have melded.

Step 10

Add the spinach and stir until wilted, about 2 minutes.

Step 11

Season with salt and black pepper to taste.

Step 12

Remove from heat and let the curry rest for a few minutes.

Step 13

Serve hot, garnished with chopped cilantro and a squeeze of lime juice over the top.

Nutrition Facts

Serving size	2269.8 grams (2269.8g)

Amount per serving	% Daily Value*
Calories	2079

Total Fat 75.00g	96%
Saturated Fat 32.00g	160%
Polyunsaturated Fat 3.10g
Cholesterol 430mg	143%
Sodium 9533mg	414%
Total Carbohydrate 156.20g	57%
Dietary Fiber 35.30g	126%
Total Sugars 58.50g
Protein 206.40g	413%

Vitamin D 0IU	0%
Calcium 2187mg	168%
Iron 29mg	158%
Potassium 4899mg	104%

*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: 31.8%

Protein: 38.8%

Carbs: 29.4%