High Protein Cauliflower Curry
Elevate your weeknight dinners with this High Protein Cauliflower Curry, a flavor-packed vegan dish that's as nutritious as it is satisfying. Built on a base of tender cauliflower florets, creamy coconut milk, and protein-rich tofu and chickpeas, this curry is seasoned with a vibrant blend of curry powder, cumin, coriander, and turmeric for an irresistible depth of flavor. Fresh spinach adds a pop of color and nutrients, while a squeeze of lemon juice and a sprinkle of cilantro lend a refreshing finish. Ready in just 50 minutes, this one-pot meal is not only protein-packed but also perfect for meal prep or feeding a crowd. Serve it over steamed rice or with warm naan for a hearty and wholesome experience that’s guaranteed to please.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 400 g extra firm tofu
- 400 g canned chickpeas
- 400 ml coconut milk
- 1 large onion
- 4 cloves garlic
- 1 tbsp fresh ginger
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 100 g spinach
- 2 tbsp fresh cilantro
- 1 tbsp lemon juice
Instructions
Begin by prepping the ingredients: cut the cauliflower into bite-sized florets, drain and rinse the chickpeas, and cut the tofu into small cubes.
Chop the onion finely, mince the garlic, and grate the fresh ginger.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and grated ginger to the pot, stirring frequently for 1-2 minutes until fragrant.
Stir in curry powder, ground cumin, ground coriander, turmeric, salt, and black pepper. Cook the spices for about 1 minute to release their flavors.
Add the cauliflower florets to the pot and toss to coat with the spice mixture. Cook for another 3 minutes.
Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally, until the cauliflower starts to soften.
Add the tofu cubes and chickpeas to the pot. Stir to combine and cook for another 10 minutes until the cauliflower is tender and the tofu is heated through.
Add the spinach and cook for an additional 2-3 minutes until wilted.
Adjust seasoning with more salt or pepper if needed.
Stir in lemon juice just before serving for a touch of acidity.
Garnish with fresh cilantro before serving and enjoy!
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8545 mg | 372% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 60.0 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3180 mg | 245% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 4572 mg | 97% | |
*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.
