High Protein Curry Vegetables

Packed with vibrant flavors and nutrient-dense ingredients, this High Protein Curry Vegetables recipe is your go-to dish for a satisfying, wholesome meal. Featuring protein-rich chickpeas and tofu simmered in creamy coconut milk, this curry is elevated with fragrant spices like curry powder, cumin, and cayenne pepper. Fresh vegetables, including broccoli, red bell pepper, and baby spinach, add a rainbow of colors and essential vitamins, making this dish as nourishing as it is delicious. Perfectly balanced with a zesty hint of lemon and a garnish of fresh cilantro, it’s ideal for vegans, vegetarians, or anyone looking to boost their protein intake in a flavorful way. Ready in under an hour, this warm, comforting curry is perfect for meal prep or a cozy family dinner. Serve it with fluffy basmati rice or naan for a complete, hearty meal that is sure to impress!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 can (15 oz) chickpeas
• 14 oz firm tofu
• 2 tablespoons coconut oil
• 1 large yellow onion
• 3 cloves garlic
• 1 inch piece ginger
• 1 medium red bell pepper
• 2 cups broccoli florets
• 2 cups baby spinach
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper
• 1 can (13.5 oz) canned coconut milk
• 1 cup vegetable broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice
• 0.25 cup cilantro

Directions

Step 1

Drain and rinse the chickpeas under running water. Set aside.

Step 2

Press excess liquid from the tofu with a clean towel, then cut into 1-inch cubes.

Step 3

In a large pot, heat the coconut oil over medium heat.

Step 4

Chop the onion, mince the garlic, and grate the ginger. Add them to the pot and sauté until the onion becomes translucent, about 5 minutes.

Step 5

Chop the red bell pepper and add it to the pot along with the broccoli florets. Sauté for another 3-4 minutes.

Step 6

Stir in the curry powder, ground cumin, and cayenne pepper, and cook for 2 minutes until fragrant.

Step 7

Add the chickpeas, cubed tofu, coconut milk, vegetable broth, salt, and black pepper. Stir well to combine.

Step 8

Bring the mixture to a gentle simmer, lower the heat, and cook for about 20 minutes, allowing the flavors to meld.

Step 9

Stir in the baby spinach and cook for another 2 minutes until wilted.

Step 10

Remove the curry from heat, add the lemon juice, and stir.

Step 11

Garnish with chopped cilantro and serve hot. Enjoy your high-protein curry vegetables!

Nutrition Facts

Serving size	2041.3 grams (2041.3g)

Amount per serving	% Daily Value*
Calories	2439

Total Fat 152.70g	196%
Saturated Fat 107.50g	538%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 6093mg	265%
Total Carbohydrate 203.30g	74%
Dietary Fiber 52.10g	186%
Total Sugars 53.70g
Protein 103.70g	207%

Vitamin D 0IU	0%
Calcium 1136mg	87%
Iron 47mg	258%
Potassium 3891mg	83%

*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: 52.8%

Protein: 15.9%

Carbs: 31.2%