High Protein Rice with Curry
Elevate your weeknight meal with this flavorful and nourishing High Protein Rice with Curry recipe! This dish combines hearty brown rice, protein-packed chickpeas, and tofu simmered in a creamy coconut milk curry infused with vibrant spices like turmeric and curry powder. Fresh spinach adds a burst of nutrients and color, while a splash of lemon juice brightens the dish, tying all the flavors together seamlessly. Perfectly balanced and packed with plant-based protein, this recipe is not only delicious but also tailored for those seeking healthy, satisfying meals. Ready in under an hour and serving four, it’s an ideal choice for meal prep or a comforting dinner that’s both fragrant and filling. Whether you're embracing vegetarian or high-protein cooking, this rice and curry pairing is sure to impress!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 cup chickpeas, canned and drained
- 1 cup firm tofu, cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 cup coconut milk
- 2 cups spinach, fresh
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rice with 2 cups of water and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is cooked and water is absorbed.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic to the skillet and sauté for another 1-2 minutes.
Stir in the curry powder and turmeric, cooking for about 1 minute to release the spices' aromas.
Add the cubed tofu and drained chickpeas to the skillet, stirring well to coat them in the spices.
Pour in the coconut milk, bring the mixture to a simmer, and cook for 10 minutes, allowing the flavors to meld together.
Add the fresh spinach to the skillet, stirring until wilted, about 2-3 minutes.
Season with salt and black pepper to taste, and add the lemon juice to brighten the flavors.
Once the rice is ready, fluff it with a fork and serve it on a plate.
Top the rice with the prepared curry and serve hot.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6741 mg | 293% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 33.6 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2212 mg | 170% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3762 mg | 80% | |
*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.
