High Protein Curried Vegetables

Packed with plant-based protein and bold Indian-inspired flavors, this High Protein Curried Vegetables recipe is a nourishing one-pan wonder that’s perfect for weeknight dinners or meal prep. Featuring extra-firm tofu, hearty chickpeas, and nutrient-rich vegetables like red bell pepper, broccoli, and spinach, this dish is simmered in a creamy coconut milk curry sauce infused with aromatic garlic, ginger, curry powder, and turmeric. The tofu is pan-fried to golden perfection, adding a satisfying texture, while fresh lime juice and cilantro provide a vibrant finishing touch. Ready in under 45 minutes and naturally vegan and gluten-free, this protein-packed curry is a wholesome, flavorful way to fuel your day. Serve it on its own or with steamed rice or warm naan for a complete meal!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Extra firm tofu
• 2 tablespoons Coconut oil
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 2 tablespoons Ginger, minced
• 1 medium Red bell pepper, sliced
• 200 grams Broccoli florets
• 400 grams Chickpeas, cooked or canned
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric powder
• 400 milliliters Coconut milk
• 100 grams Spinach, fresh
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 unit Lime, juiced
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Press the tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes.

Step 2

In a large pan, heat 1 tablespoon of coconut oil over medium heat. Add the tofu cubes and fry until golden brown on all sides. Remove and set aside.

Step 3

In the same pan, add the remaining tablespoon of coconut oil. Sauté the chopped onion until translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.

Step 5

Add the sliced red bell pepper and broccoli florets. Cook for about 5 minutes, or until they start to soften.

Step 6

Add the chickpeas to the pan, along with the curry powder and turmeric. Stir well to coat the vegetables and chickpeas in the spices.

Step 7

Pour in the coconut milk, and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally.

Step 8

Return the tofu to the pan and add the fresh spinach. Stir until the spinach wilts.

Step 9

Season with salt and black pepper. Stir in the lime juice.

Step 10

Serve hot, garnished with chopped fresh cilantro.

Nutrition Facts

Serving size	1893.2 grams (1893.2g)

Amount per serving	% Daily Value*
Calories	1853

Total Fat 75.30g	97%
Saturated Fat 29.90g	150%
Polyunsaturated Fat 0.70g
Cholesterol 0mg	0%
Sodium 7494mg	326%
Total Carbohydrate 200.00g	73%
Dietary Fiber 53.00g	189%
Total Sugars 64.80g
Protein 113.00g	226%

Vitamin D 0IU	0%
Calcium 3201mg	246%
Iron 37mg	205%
Potassium 3685mg	78%

*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: 35.1%

Protein: 23.4%

Carbs: 41.5%