High Protein Creamy Mushroom Curry
Elevate your curry game with this High Protein Creamy Mushroom Curry, a flavorful and nourishing dish that seamlessly combines hearty vegetables with protein-packed chickpeas in a silky coconut milk base. This plant-based curry boasts earthy button mushrooms, vibrant red bell peppers, and fresh spinach leaves, all infused with the rich warmth of curry powder, garam masala, and cumin. The dish is further enhanced by aromatic garlic, ginger, and onions, making every bite a burst of savory delight. Perfect for meal prepping or weeknight dinners, this curry is ready in just 45 minutes and pairs beautifully with fluffy rice or warm naan bread. Garnished with fresh cilantro and brightened with a splash of lemon juice, it’s a wholesome, comforting recipe that’s high in protein and brimming with irresistible flavor. Healthy, delicious, and easy—this is your go-to vegan curry recipe!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 1 inch piece, minced Ginger
- 500 grams, sliced Button mushrooms
- 1 can (400 grams), drained and rinsed Chickpeas
- 1 medium, chopped Red bell pepper
- 400 milliliters Coconut milk
- 100 grams, fresh Spinach leaves
- 2 tablespoons Curry powder
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 0.25 cup, chopped, for garnish Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large pan over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
Add the minced garlic and ginger to the onions and cook for an additional 2 minutes until fragrant.
Stir in the sliced mushrooms and cook, stirring occasionally, until the mushrooms are tender and have released their moisture, approximately 5-7 minutes.
Add the chopped red bell pepper and chickpeas to the pan, mixing well to combine.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Add the curry powder, garam masala, ground cumin, salt, and black pepper to the pan. Stir well to ensure all ingredients are evenly coated with the spices.
Once simmering, reduce the heat to low and let the curry cook for about 10 minutes, allowing the flavors to meld together.
Gently stir in the fresh spinach leaves and cook until wilted, about 2-3 minutes.
Before serving, adjust seasoning with additional salt and pepper if needed, and stir in the lemon juice for a hint of brightness.
Garnish with chopped fresh cilantro. Serve hot with rice or warm naan bread.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6738 mg | 293% | |
| Total Carbohydrate | 201.6 g | 73% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 71.9 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 4471 mg | 95% | |
*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.
