High Protein Curry Potato
Elevate your weeknight dinner game with this High Protein Curry Potato, a hearty and flavorful vegan dish that's as nourishing as it is delicious. Packed with tender potatoes, protein-rich chickpeas, and vibrant green peas, this curry is simmered in a luxurious coconut milk and tomato base infused with aromatic spices like curry powder, cumin, coriander, and turmeric. Ready in under an hour, this one-pot wonder balances convenience with bold, authentic flavors. Perfectly spiced and lusciously creamy, it’s a versatile dish that can be served over fluffy rice, paired with warm flatbread, or enjoyed on its own. Garnished with fresh cilantro, this high-protein recipe is a satisfying and wholesome option for vegans, vegetarians, or anyone looking to enjoy a nutritious and filling meal.
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Recipe Information
Ingredients
- 3 medium potatoes
- 1 can canned chickpeas, drained and rinsed
- 1 cup frozen green peas
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can canned diced tomatoes
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 cup water
Instructions
Start by peeling and chopping the potatoes into bite-sized cubes. Set aside.
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and grated ginger to the pot and stir for another minute until fragrant.
Mix in the curry powder, cumin, coriander, and turmeric, stirring well to coat the onions with the spices.
Add the chopped potatoes to the pot and mix well so that they are covered in the spice mixture.
Pour in the canned diced tomatoes and the coconut milk, stirring to combine.
Season with salt and black pepper, adjusting to taste.
Add the drained chickpeas, and pour in 1 cup of water or enough to just cover the ingredients. Bring to a gentle boil.
Reduce the heat to a simmer, cover the pot, and cook for about 20 minutes or until the potatoes are tender, stirring occasionally.
Stir in the frozen peas and continue cooking for another 5 minutes until the peas are heated through.
Once the potatoes are thoroughly cooked and the sauce is thickened, remove from heat.
Garnish with fresh cilantro and serve hot, paired with rice or flatbread.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8352 mg | 363% | |
| Total Carbohydrate | 285.1 g | 104% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 62.7 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 5722 mg | 122% | |
*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.
