High Protein Coconut Milk Curry

Elevate your weeknight dinner routine with this High Protein Coconut Milk Curry, a delicious and nourishing dish packed with plant-based goodness. This creamy curry combines tender cubes of extra-firm tofu, protein-rich chickpeas, and a vibrant blend of spices, including curry powder, cumin, and turmeric, all simmered in a luscious coconut milk and tomato base. Fresh spinach adds a burst of color and nutrients, while a squeeze of lime juice brightens the flavors for the perfect balance of savory and tangy. Ready in just 45 minutes, this gluten-free and vegan-friendly recipe is served over fluffy brown rice, making it a satisfying, one-bowl meal. Garnished with fresh cilantro for a fragrant finish, this high-protein curry is ideal for meal prep or an easy, wholesome family dinner.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 15 oz can canned diced tomatoes
• 1 13.5 oz can coconut milk
• 1.5 cups cooked chickpeas
• 14 oz, cubed extra firm tofu
• 3 cups spinach leaves
• 1 juiced lime
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh cilantro
• 2 cups, cooked for serving brown rice

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté until translucent, about 3-4 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

Step 4

Mix in the curry powder, ground cumin, and turmeric, and cook for another 1 minute until the spices are aromatic.

Step 5

Pour in the diced tomatoes (with their juices) and coconut milk, stirring well to combine with the spices.

Step 6

Add the chickpeas and tofu cubes to the pot, stirring gently to incorporate them into the sauce.

Step 7

Raise the heat to bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for 15-20 minutes, stirring occasionally.

Step 8

Add the fresh spinach and stir until wilted, approximately 2-3 minutes.

Step 9

Season the curry with lime juice, salt, and black pepper, adjusting to taste.

Step 10

Remove from heat and garnish with chopped cilantro.

Step 11

Serve hot over cooked brown rice.

Nutrition Facts

Serving size	2225.3 grams (2225.3g)

Amount per serving	% Daily Value*
Calories	2197

Total Fat 88.60g	114%
Saturated Fat 33.50g	168%
Polyunsaturated Fat 4.10g
Cholesterol 9mg	3%
Sodium 7241mg	315%
Total Carbohydrate 257.30g	94%
Dietary Fiber 53.70g	192%
Total Sugars 63.70g
Protein 108.50g	217%

Vitamin D 0IU	0%
Calcium 3223mg	248%
Iron 38mg	213%
Potassium 4071mg	87%

*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: 35.3%

Protein: 19.2%

Carbs: 45.5%