High Protein Mince Meat Curry
Elevate your midweek meals with this hearty and flavorful **High Protein Mince Meat Curry**, a perfect blend of nutrition and bold spices. Using lean ground beef or turkey as the protein-packed base, this comforting dish is infused with aromatic cumin, garam masala, and turmeric, delivering a burst of Indian-inspired flavors. Balanced with nutrient-rich chickpeas and fresh baby spinach, and simmered in a luscious tomato-based sauce, this curry is as nourishing as it is satisfying. It's an easy one-pot recipe that comes together in just 45 minutes, making it ideal for busy nights. Serve it with a sprinkle of fresh cilantro and a squeeze of lime to brighten the flavors, and pair with steamed rice or naan for a complete, wholesome meal. Perfect for those looking for a healthy, high-protein dinner idea!
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Recipe Information
Ingredients
- 500 g lean ground beef or turkey
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp chili powder
- 400 g tomato puree
- 250 ml low-sodium beef or vegetable stock
- 200 g cooked chickpeas
- 100 g baby spinach
- 1 bunch fresh cilantro, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 lime, cut into wedges
Instructions
Heat the olive oil over medium heat in a large saucepan or deep skillet.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute.
Add the ground beef or turkey, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
Mix in the coriander powder, turmeric, garam masala, and chili powder, stirring to coat the meat evenly with spices.
Pour in the tomato puree and the beef or vegetable stock, stirring to combine.
Reduce the heat to low and let the curry simmer for 15 minutes, allowing the flavors to meld.
Stir in the cooked chickpeas and simmer for an additional 5 minutes.
Add the baby spinach and cook until wilted, about 2 minutes.
Season with salt and black pepper to taste.
Garnish with chopped fresh cilantro and serve hot with lime wedges on the side for an added zing.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 38.7 g | ||
| Protein | 164.3 g | 329% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 506 mg | 39% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 4628 mg | 98% | |
*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.
