High Protein Curry Vegetables
Packed with plant-based protein and vibrant flavors, this High Protein Curry Vegetables recipe is a wholesome and satisfying dish perfect for vegans, vegetarians, and anyone looking to boost their protein intake. Combining nutrient-rich chickpeas and tofu with colorful vegetables like broccoli, spinach, and red bell pepper, this curry is simmered in a fragrant blend of curry powder, cumin, and coconut milk for a creamy, flavorful finish. Ready in under an hour, it’s ideal for meal prep or a hearty weeknight dinner. Garnished with fresh cilantro and a splash of lemon juice, this one-pot wonder is not only nourishing but also bursting with bold, savory spices. Serve it over rice or with warm naan for a complete, protein-packed meal!
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Recipe Information
Ingredients
- 1 can (15 oz) chickpeas
- 14 oz firm tofu
- 2 tablespoons coconut oil
- 1 large yellow onion
- 3 cloves garlic
- 1 inch piece ginger
- 1 medium red bell pepper
- 2 cups broccoli florets
- 2 cups baby spinach
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 can (13.5 oz) canned coconut milk
- 1 cup vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 0.25 cup cilantro
Instructions
Drain and rinse the chickpeas under running water. Set aside.
Press excess liquid from the tofu with a clean towel, then cut into 1-inch cubes.
In a large pot, heat the coconut oil over medium heat.
Chop the onion, mince the garlic, and grate the ginger. Add them to the pot and sauté until the onion becomes translucent, about 5 minutes.
Chop the red bell pepper and add it to the pot along with the broccoli florets. Sauté for another 3-4 minutes.
Stir in the curry powder, ground cumin, and cayenne pepper, and cook for 2 minutes until fragrant.
Add the chickpeas, cubed tofu, coconut milk, vegetable broth, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle simmer, lower the heat, and cook for about 20 minutes, allowing the flavors to meld.
Stir in the baby spinach and cook for another 2 minutes until wilted.
Remove the curry from heat, add the lemon juice, and stir.
Garnish with chopped cilantro and serve hot. Enjoy your high-protein curry vegetables!
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6093 mg | 265% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 53.7 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1136 mg | 87% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 3891 mg | 83% | |
*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.
