High Protein Green Peas Curry
Elevate your weeknight dinner game with this High Protein Green Peas Curry, a wholesome and flavorful dish that's perfect for vegetarians and protein-lovers alike. Packed with the richness of coconut milk, tender green peas, and hearty chickpeas, this recipe is a nutrient-dense powerhouse brimming with plant-based protein. Aromatic spices like cumin, turmeric, coriander, and garam masala create a savory, warming base, while fresh ginger, garlic, and a splash of lime juice add refreshing zest. Ready in just 45 minutes with simple ingredients, this curry is a satisfying delight that pairs beautifully with rice or flatbreads. Whether you're looking for a hearty meal prep option or a comforting dish to share, this one-pan wonder is sure to impress. Perfect for those seeking high-protein vegan recipes or Indian-inspired meals, it's a vibrant addition to any recipe collection!
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Recipe Information
Ingredients
- 500 grams Green peas
- 2 tablespoons Coconut oil
- 1 large, finely chopped Onion
- 4 minced Garlic cloves
- 1 inch piece, grated Fresh ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 2 medium, finely chopped Tomato
- 400 ml Canned coconut milk
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon Black pepper
- 1 cup, cooked or canned Chickpeas
- 0.5 cup, chopped for garnish Fresh cilantro
- 1 tablespoon Lime juice
Instructions
Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onions to the pan and sauté until they are golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until the raw smell disappears.
Add the turmeric powder, coriander powder, and garam masala. Mix well and cook for 1 minute to release the flavors of the spices.
Incorporate the chopped tomatoes, cooking until they become soft and blend with the spices, approximately 4-5 minutes.
Stir in the green peas, cooked chickpeas, and mix thoroughly, ensuring they are well coated with the spice mixture.
Pour in the coconut milk, stirring well to combine, and bring it to a gentle simmer. Season with salt and black pepper.
Cover the pan and let the curry cook on low heat for about 15-20 minutes, stirring occasionally, until the peas are tender.
Remove from heat and stir in fresh lime juice to enhance the flavors.
Garnish with freshly chopped cilantro before serving.
Serve hot with rice or flatbreads of your choice.
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4838 mg | 210% | |
| Total Carbohydrate | 215.3 g | 78% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 81.6 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 4056 mg | 86% | |
*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.
