High Protein Curry Vegetable

Elevate your weeknight dinner game with this vibrant and nourishing High Protein Curry Vegetable recipe! Bursting with bold flavors from aromatic ginger, garlic, and a medley of warm curry spices, this creamy dish combines tender vegetables like broccoli, carrots, and red bell pepper with protein-packed chickpeas for a meal that satisfies and fuels your body. A luscious coconut milk and vegetable broth base ties it all together, while fresh spinach, zesty lime juice, and a sprinkle of cilantro add a refreshing finish. Ready in just 45 minutes, this plant-based curry is perfect for those seeking a healthy, high-protein vegan dinner option that's as hearty as it is wholesome. Serve over rice or with naan for a complete, comforting meal.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 large red bell pepper, diced
• 2 medium carrots, sliced
• 2 cups broccoli florets
• 2 cups chickpeas, cooked or canned, drained and rinsed
• 1 13.5-ounce can canned coconut milk
• 1 cup vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 cups baby spinach leaves
• 0.25 cup fresh cilantro, chopped
• 1 lime, juiced

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Step 3

Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Step 4

Stir in the diced red bell pepper and sliced carrots, cooking for 5 minutes until they begin to soften.

Step 5

Add the broccoli florets to the pot and continue to cook for another 3 minutes.

Step 6

Add the cooked chickpeas, coconut milk, and vegetable broth to the pot.

Step 7

Stir in the curry powder, ground cumin, ground turmeric, sea salt, and black pepper.

Step 8

Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 15 minutes, allowing the flavors to meld and the vegetables to fully cook.

Step 9

Stir in the baby spinach and cook for an additional 2 minutes until the spinach wilts.

Step 10

Remove from heat and stir in the fresh lime juice.

Step 11

Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	1908.5 grams (1908.5g)

Amount per serving	% Daily Value*
Calories	2218

Total Fat 135.40g	174%
Saturated Fat 105.20g	526%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 6710mg	292%
Total Carbohydrate 218.40g	79%
Dietary Fiber 54.70g	195%
Total Sugars 59.20g
Protein 65.70g	131%

Vitamin D 0IU	0%
Calcium 600mg	46%
Iron 44mg	244%
Potassium 4252mg	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: 51.7%

Protein: 11.2%

Carbs: 37.1%