High Protein Thai Vegetable Curry

Packed with vibrant flavors and a wealth of plant-based protein, this High Protein Thai Vegetable Curry is the perfect one-pot meal for a wholesome and satisfying dinner. Featuring a creamy coconut milk base infused with fragrant Thai red curry paste, ginger, and garlic, this dish is brimming with nutrient-rich vegetables like bell peppers, zucchini, and broccoli, alongside hearty chickpeas and tender tofu cubes. It's seasoned with a zesty kick of lime juice and soy sauce, creating the perfect balance of savory and tangy flavors. Quick to prepare in just 45 minutes and naturally gluten-free (with tamari), this protein-loaded curry is perfect when served over fluffy quinoa or brown rice. Whether you're meal prepping or craving a cozy, plant-powered dinner, this recipe hits all the right notes without compromising on taste or nutrition.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium red onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons Thai red curry paste
• 400 milliliters coconut milk (full fat)
• 1 cup vegetable stock
• 1 medium red bell pepper, sliced
• 1 medium zucchini, sliced
• 2 cups broccoli florets
• 1.5 cups cooked chickpeas (or canned, drained and rinsed)
• 14 ounces firm tofu, cubed
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 2 tablespoons lime juice
• 0.5 cup fresh cilantro, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups optional cooked quinoa or brown rice

Directions

Step 1

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

Step 2

Add the diced red onion and sauté for 3-5 minutes, until softened.

Step 3

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

Step 4

Add the Thai red curry paste and cook for another minute, stirring frequently to coat the aromatics.

Step 5

Pour in the coconut milk and vegetable stock, stirring to combine. Bring the mixture to a gentle simmer.

Step 6

Add the red bell pepper, zucchini, and broccoli florets to the pot. Stir well to coat the vegetables in the sauce.

Step 7

Stir in the chickpeas and tofu cubes. Allow the curry to simmer for 15-20 minutes, or until the vegetables are tender.

Step 8

Season with soy sauce (or tamari), lime juice, salt, and black pepper. Taste and adjust seasonings as needed.

Step 9

Remove the pot from heat and stir in the chopped cilantro.

Step 10

Serve the curry hot over cooked quinoa or brown rice, if desired. Garnish with additional cilantro and lime wedges if preferred.

Nutrition Facts

Serving size	2713.4 grams (2713.4g)

Amount per serving	% Daily Value*
Calories	3180

Total Fat 180.00g	231%
Saturated Fat 115.60g	578%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 4606mg	200%
Total Carbohydrate 293.70g	107%
Dietary Fiber 66.30g	237%
Total Sugars 59.00g
Protein 140.80g	282%

Vitamin D 0IU	0%
Calcium 3299mg	254%
Iron 41mg	229%
Potassium 5658mg	120%

*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: 48.2%

Protein: 16.8%

Carbs: 35.0%