High Protein Green Bean Curry
Elevate your plant-based dinner game with this High Protein Green Bean Curry, a vibrant and nourishing dish packed with wholesome ingredients and bold flavors. Featuring tender green beans, hearty chickpeas, and protein-rich tofu, all simmered in a fragrant coconut milk base infused with curry powder, cumin, and turmeric, this curry is as satisfying as it is nutritious. Fresh aromatics like garlic and ginger bring a warming zest, while a finishing touch of lemon juice and cilantro adds a bright, herby freshness. Perfect for busy weeknights, this dish comes together in under 45 minutes and delivers a balanced meal that pairs beautifully with rice or quinoa. Whether you’re a vegetarian, vegan, or just looking to add more plant-based high-protein recipes to your rotation, this creamy green bean curry will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 garlic cloves
- 1 inch piece fresh ginger
- 300 grams green beans
- 400 grams firm tofu
- 400 grams canned chickpeas
- 1 can (400 ml) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 cup fresh cilantro
- 1 tablespoon lemon juice
Instructions
Start by preparing your ingredients: dice the onion, mince the garlic and ginger, and trim the green beans. Cut the tofu into cubes.
Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and ginger, and sauté for an additional 2 minutes until aromatic.
Stir in the curry powder, ground cumin, and turmeric powder. Cook for 1 minute to allow the spices to release their flavors.
Add the tofu cubes to the pan, gently stirring to coat them with the spices. Cook for 5 minutes until the edges of the tofu start to brown slightly.
Add the trimmed green beans, chickpeas (drained and rinsed), and coconut milk. Stir well to combine.
Season with salt and pepper, then bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for 15-20 minutes, or until the green beans are tender.
Once cooked, stir in the lemon juice and chopped fresh cilantro.
Serve the curry hot, either on its own or over rice or quinoa for an extra protein boost.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8140 mg | 354% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 60.0 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 971 mg | 75% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 2702 mg | 57% | |
*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.
