High Protein Coconut Curry
Dive into a bowl of nourishing, flavor-packed delight with this High Protein Coconut Curry! Brimming with tender chicken breast, protein-rich tofu, hearty chickpeas, and vibrant vegetables like spinach, bell pepper, and carrot, this curry is a powerhouse of nutrients and taste. The creamy coconut milk base is infused with aromatic spices including curry powder, cumin, and coriander, creating a perfectly balanced, savory dish. It's cooked in coconut oil for an extra layer of richness and finished with fresh cilantro and a squeeze of lime for a zesty kick. Ready in just an hour, this wholesome one-pot meal is perfect for meal prep or a comforting weeknight dinner. Gluten-free and loaded with protein, it's a satisfying choice for anyone looking to enjoy a healthier spin on classic coconut curry.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 250 grams extra-firm tofu
- 2 tablespoons coconut oil
- 1 large onion
- 3 cloves garlic cloves
- 1 tablespoon ginger
- 1 large red bell pepper
- 1 large carrot
- 100 grams spinach
- 1 can canned chickpeas
- 400 ml coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro for garnish
- 1 unit lime
Instructions
Begin by preparing your ingredients: Dice the chicken breast into bite-sized pieces and pat dry; cut the tofu into cubes; finely chop the onion and garlic; and grate the ginger. Slice the red bell pepper and carrot into thin strips.
In a large pot or deep skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the garlic and ginger, and cook for an additional minute until fragrant.
Add the chicken pieces to the pot and cook, stirring occasionally, until they are no longer pink on the outside, about 5 minutes.
Stir in the curry powder, cumin, and coriander. Cook for 1 minute to toast the spices.
Add the coconut milk and stir well to coat the chicken and veggies.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 15 minutes, stirring occasionally.
Add the tofu cubes, red bell pepper, carrot, and drained chickpeas to the pot. Stir to combine.
Continue to simmer uncovered for another 10 minutes, or until the vegetables are tender and the flavors have melded.
Add the spinach and stir until wilted, about 2 minutes.
Season with salt and black pepper to taste.
Remove from heat and let the curry rest for a few minutes.
Serve hot, garnished with chopped cilantro and a squeeze of lime juice over the top.
Nutrition Facts
Calories |
2079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 9532 mg | 414% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 58.5 g | ||
| Protein | 206.4 g | 413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2187 mg | 168% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 4899 mg | 104% | |
*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.
