High Protein Coconut Milk Curry
Dive into a bowl of rich, creamy indulgence with this High Protein Coconut Milk Curry, a satisfying plant-based meal that's as nourishing as it is flavorful. This recipe combines the silky sweetness of coconut milk with aromatic spices like turmeric, cumin, and curry powder to create a boldly spiced sauce that envelops protein-packed chickpeas and tofu. Fresh spinach adds a vibrant touch while a splash of lime juice elevates the dish with zesty brightness. Perfectly paired with fluffy brown rice, this one-pot wonder is ready in under 45 minutes, making it an ideal choice for busy weeknights or meal prep. Whether you're after a hearty vegetarian dinner or simply craving wholesome comfort food, this protein-rich coconut curry will leave you craving seconds.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 15 oz can canned diced tomatoes
- 1 13.5 oz can coconut milk
- 1.5 cups cooked chickpeas
- 14 oz, cubed extra firm tofu
- 3 cups spinach leaves
- 1 juiced lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 2 cups, cooked for serving brown rice
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Mix in the curry powder, ground cumin, and turmeric, and cook for another 1 minute until the spices are aromatic.
Pour in the diced tomatoes (with their juices) and coconut milk, stirring well to combine with the spices.
Add the chickpeas and tofu cubes to the pot, stirring gently to incorporate them into the sauce.
Raise the heat to bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for 15-20 minutes, stirring occasionally.
Add the fresh spinach and stir until wilted, approximately 2-3 minutes.
Season the curry with lime juice, salt, and black pepper, adjusting to taste.
Remove from heat and garnish with chopped cilantro.
Serve hot over cooked brown rice.
Nutrition Facts
Calories |
2197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7241 mg | 315% | |
| Total Carbohydrate | 257.3 g | 94% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 63.7 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3223 mg | 248% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 4071 mg | 87% | |
*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.
