High Protein Curried Vegetables
Elevate your plant-based meals with this vibrant and nutrient-packed High Protein Curried Vegetables recipe! Featuring hearty extra-firm tofu, protein-rich chickpeas, and a medley of colorful vegetables like broccoli and red bell peppers, this dish is infused with aromatic spices like curry powder, turmeric, and fresh ginger. A creamy coconut milk base brings it all together, while fresh spinach and a squeeze of lime add a refreshing finish. Perfect for meal prep or a wholesome weeknight dinner, this one-pan wonder is ready in just 45 minutes and serves four. Garnished with fresh cilantro, it's a fragrant, high-protein meal that satisfies your taste buds and dietary needs. Ideal for vegans, vegetarians, and curry lovers alike!
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Recipe Information
Ingredients
- 400 grams Extra firm tofu
- 2 tablespoons Coconut oil
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 2 tablespoons Ginger, minced
- 1 medium Red bell pepper, sliced
- 200 grams Broccoli florets
- 400 grams Chickpeas, cooked or canned
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 400 milliliters Coconut milk
- 100 grams Spinach, fresh
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 unit Lime, juiced
- 2 tablespoons Fresh cilantro, chopped
Instructions
Press the tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes.
In a large pan, heat 1 tablespoon of coconut oil over medium heat. Add the tofu cubes and fry until golden brown on all sides. Remove and set aside.
In the same pan, add the remaining tablespoon of coconut oil. Sauté the chopped onion until translucent, about 3-4 minutes.
Stir in the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
Add the sliced red bell pepper and broccoli florets. Cook for about 5 minutes, or until they start to soften.
Add the chickpeas to the pan, along with the curry powder and turmeric. Stir well to coat the vegetables and chickpeas in the spices.
Pour in the coconut milk, and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally.
Return the tofu to the pan and add the fresh spinach. Stir until the spinach wilts.
Season with salt and black pepper. Stir in the lime juice.
Serve hot, garnished with chopped fresh cilantro.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7494 mg | 326% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 64.8 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3201 mg | 246% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 3685 mg | 78% | |
*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.
