High Protein Curry Vegetable
Elevate your weeknight dinner with this vibrant and nourishing High Protein Curry Vegetable recipe! Packed with rich spices like curry powder, turmeric, and cumin, this dish delivers bold flavors alongside a hearty blend of tender chickpeas, fresh broccoli, red bell pepper, and baby spinach. The creamy base of coconut milk and vegetable broth makes this curry irresistibly smooth, while fresh lime juice and cilantro add a zesty finish. Perfect for vegans and anyone seeking a protein-rich, plant-based meal, this one-pot wonder comes together in under 45 minutes and serves as a satisfying, healthy option for families or meal prep. Serve it over steamed rice or enjoy as-is for a comforting, nutrient-packed dish that will become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 large red bell pepper, diced
- 2 medium carrots, sliced
- 2 cups broccoli florets
- 2 cups chickpeas, cooked or canned, drained and rinsed
- 1 13.5-ounce can canned coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 cups baby spinach leaves
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Stir in the diced red bell pepper and sliced carrots, cooking for 5 minutes until they begin to soften.
Add the broccoli florets to the pot and continue to cook for another 3 minutes.
Add the cooked chickpeas, coconut milk, and vegetable broth to the pot.
Stir in the curry powder, ground cumin, ground turmeric, sea salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 15 minutes, allowing the flavors to meld and the vegetables to fully cook.
Stir in the baby spinach and cook for an additional 2 minutes until the spinach wilts.
Remove from heat and stir in the fresh lime juice.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1628 mg | 71% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 13.8 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1039 mg | 22% | |
*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.
