High Protein Spinach Curry

Elevate your weeknight dinners with this vibrant and nutritious High Protein Spinach Curry, a plant-based delight that’s bursting with bold Indian-inspired flavors. Packed with protein from red lentils and silky tofu, this wholesome dish also features nutrient-dense spinach blended to perfection for a creamy, earthy base. Infused with aromatic spices like cumin, turmeric, and garam masala, and simmered in rich coconut milk, this curry delivers both comfort and nourishment. Quick and easy to prepare in just 45 minutes, it’s an ideal go-to meal for busy evenings. Serve it with rice, quinoa, or warm flatbread for a satisfying, vegan-friendly feast the whole family will love.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams spinach (fresh or frozen)
• 200 grams tofu (firm, cubed)
• 100 grams red lentils (dried)
• 1 medium onion (finely chopped)
• 3 pieces garlic cloves (minced)
• 1 tablespoon ginger (grated)
• 400 milliliters coconut milk (unsweetened)
• 2 medium tomatoes (diced)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 0.5 teaspoon chili powder (optional)
• 2 tablespoons vegetable oil or coconut oil
• 500 milliliters water
• 1 teaspoon salt
• 2 tablespoons fresh coriander (chopped, for garnish)

Directions

Step 1

Rinse the red lentils under running water until the water runs clear. Set aside.

Step 2

Heat the vegetable oil in a large pan or skillet over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until aromatic.

Step 3

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

Step 4

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

Step 5

Add the diced tomatoes, turmeric, ground coriander, and chili powder (if using). Cook for 5 minutes, stirring occasionally, until the tomatoes soften.

Step 6

Add the rinsed lentils and 500 milliliters of water to the pan. Stir well, cover, and let it simmer over medium heat for 15 minutes, or until the lentils are tender.

Step 7

While the lentils are cooking, blanch the spinach (if using fresh) in boiling water for 2 minutes and then immediately transfer to an ice bath. Drain and finely chop or blend into a puree. If using frozen spinach, simply thaw it and chop or blend if preferred.

Step 8

Once the lentils are cooked, add the spinach, cubed tofu, coconut milk, garam masala, and salt to the pan. Stir everything together and let it simmer for another 5-7 minutes.

Step 9

Taste and adjust seasoning as needed. If the curry is too thick, add a bit more water to reach your desired consistency.

Step 10

Garnish with chopped fresh coriander and serve hot with rice, quinoa, or flatbread.

Nutrition Facts

Serving size	1789.5 grams (1789.5g)

Amount per serving	% Daily Value*
Calories	2018

Total Fat 146.00g	187%
Saturated Fat 92.50g	463%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2733mg	119%
Total Carbohydrate 131.20g	48%
Dietary Fiber 36.60g	131%
Total Sugars 24.30g
Protein 78.50g	157%

Vitamin D 0IU	0%
Calcium 1269mg	98%
Iron 47mg	259%
Potassium 4844mg	103%

*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: 61.0%

Protein: 14.6%

Carbs: 24.4%