High Protein Curry Potato

Elevate your weeknight dinner with this High Protein Curry Potato recipe—a hearty, plant-based dish bursting with flavor and nutrition. Tender potatoes, protein-packed chickpeas, and vibrant green peas are simmered in a rich, creamy coconut milk sauce infused with warming spices like curry powder, cumin, and turmeric. Fresh ginger and garlic add depth to the aromatic base, while a garnish of chopped cilantro offers a fresh finish. Ready in under an hour, this one-pot vegan curry is perfect served over fluffy rice or with warm flatbread for a satisfying, fiber-rich meal that’s both comforting and nourishing. Ideal for meal prep, this dish is as wholesome as it is delicious!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 medium potatoes
• 1 can canned chickpeas, drained and rinsed
• 1 cup frozen green peas
• 1 medium onion, chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 can canned diced tomatoes
• 1 cup coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 cup water

Directions

Step 1

Start by peeling and chopping the potatoes into bite-sized cubes. Set aside.

Step 2

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add minced garlic and grated ginger to the pot and stir for another minute until fragrant.

Step 4

Mix in the curry powder, cumin, coriander, and turmeric, stirring well to coat the onions with the spices.

Step 5

Add the chopped potatoes to the pot and mix well so that they are covered in the spice mixture.

Step 6

Pour in the canned diced tomatoes and the coconut milk, stirring to combine.

Step 7

Season with salt and black pepper, adjusting to taste.

Step 8

Add the drained chickpeas, and pour in 1 cup of water or enough to just cover the ingredients. Bring to a gentle boil.

Step 9

Reduce the heat to a simmer, cover the pot, and cook for about 20 minutes or until the potatoes are tender, stirring occasionally.

Step 10

Stir in the frozen peas and continue cooking for another 5 minutes until the peas are heated through.

Step 11

Once the potatoes are thoroughly cooked and the sauce is thickened, remove from heat.

Step 12

Garnish with fresh cilantro and serve hot, paired with rice or flatbread.

Nutrition Facts

Serving size	2229.7 grams (2229.7g)

Amount per serving	% Daily Value*
Calories	1778

Total Fat 51.70g	66%
Saturated Fat 8.80g	44%
Polyunsaturated Fat 6.10g
Cholesterol 8mg	3%
Sodium 8353mg	363%
Total Carbohydrate 285.10g	104%
Dietary Fiber 54.80g	196%
Total Sugars 62.70g
Protein 55.70g	111%

Vitamin D 0IU	0%
Calcium 497mg	38%
Iron 32mg	176%
Potassium 5722mg	122%

*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: 25.4%

Protein: 12.2%

Carbs: 62.4%