High Protein Hearty Veggie Curry
Packed with bold flavors and nourishing ingredients, this High Protein Hearty Veggie Curry is a plant-based powerhouse that offers the perfect balance of taste and nutrition. Featuring protein-rich red lentils, chickpeas, and kidney beans, this creamy curry combines fresh vegetables like zucchini, carrots, and spinach with fragrant spices such as curry powder, cumin, and turmeric for a flavorful medley. Simmered in a rich coconut milk and vegetable broth base, it’s thickened to perfection and finished with a splash of zesty lemon juice and a sprinkle of fresh cilantro. Ready in just an hour and serving up to six, this vegan curry is ideal for meal prep or cozy dinners. Pair it with fluffy basmati rice or warm naan bread for a satisfying and wholesome meal that’s high in protein and brimming with hearty goodness. Perfect for vegetarians, vegans, or anyone seeking a nutrient-dense dish, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 units garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 large red bell pepper, diced
- 2 medium carrot, chopped
- 1 medium zucchini, chopped
- 400 grams canned crushed tomatoes
- 400 milliliters coconut milk
- 250 milliliters vegetable broth
- 150 grams red lentils, rinsed
- 400 grams canned chickpeas, drained and rinsed
- 400 grams canned kidney beans, drained and rinsed
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams spinach leaves
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté for about 5 minutes until translucent.
Stir in minced garlic and ginger, cook for an additional 2 minutes.
Add red bell pepper, carrots, and zucchini. Cook for 5 minutes until slightly softened.
Pour in the crushed tomatoes, coconut milk, and vegetable broth. Stir well.
Add red lentils, chickpeas, kidney beans, curry powder, cumin, coriander, turmeric, salt, and black pepper.
Bring to a simmer over medium-high heat, then reduce to medium-low and cover the pot.
Cook for 25-30 minutes, stirring occasionally, until lentils are tender and the curry is thickened.
Stir in spinach and cook for another 5 minutes until wilted.
Remove from heat and stir in lemon juice.
Garnish with fresh cilantro before serving.
Serve hot over rice or with naan bread.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8560 mg | 372% | |
| Total Carbohydrate | 348.6 g | 127% | |
| Dietary Fiber | 83.5 g | 298% | |
| Total Sugars | 87.2 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 725 mg | 56% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 7092 mg | 151% | |
*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.
