High Protein Indian Vegetable Curry
Elevate your meal prep game with this nourishing **High Protein Indian Vegetable Curry**, a flavor-packed dish that's as wholesome as it is satisfying. Loaded with nutrient-dense ingredients like chickpeas, red lentils, fresh spinach, and creamy coconut milk, this curry delivers a rich tapestry of textures and bold Indian spices such as garam masala, turmeric, and cumin. Simmered to perfection with vibrant vegetables like carrots and tomatoes, this one-pot recipe perfectly balances plant-based protein and deep, aromatic flavors. Ready in just 50 minutes, it’s perfect for weeknight dinners or meal prep, and pairs beautifully with brown rice, quinoa, or whole wheat naan. Whether you're vegan, vegetarian, or simply seeking a healthy, hearty dish, this curry is your ticket to a comforting and satisfying meal.
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Recipe Information
Ingredients
- 1 cup chickpeas, cooked
- 1 cup red lentils
- 2 cups spinach, fresh
- 2 carrots, diced
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons cilantro, chopped
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
In a large pot, heat olive oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until they release their aroma.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger and cook for another 1-2 minutes until fragrant.
Add the diced carrots and cook for an additional 3 minutes, stirring occasionally.
Mix in the coriander powder, turmeric powder, garam masala, and curry powder. Cook for 1 minute to toast the spices.
Add chopped tomatoes to the pot and cook until they begin to soften, around 3-4 minutes.
Pour in the lentils, coconut milk, and vegetable broth. Stir to combine everything well.
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally, until the lentils are tender.
Add the cooked chickpeas and fresh spinach. Cook for another 5 minutes until the spinach has wilted.
Season with salt and lemon juice. Adjust seasoning as needed based on your taste preference.
Remove from heat and garnish with fresh cilantro before serving.
Serve hot with brown rice, quinoa, or whole wheat naan for a complete meal.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5363 mg | 233% | |
| Total Carbohydrate | 211.8 g | 77% | |
| Dietary Fiber | 58.3 g | 208% | |
| Total Sugars | 61.3 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 6022 mg | 128% | |
*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.
