High Protein Spinach Curry
Elevate your weeknight dinners with this hearty and nutritious High Protein Spinach Curry, a perfect blend of flavor, texture, and health benefits. Featuring tender spinach, protein-packed tofu, and red lentils simmered in a creamy coconut milk base infused with aromatic spices like cumin, garam masala, turmeric, and coriander, this curry is as comforting as it is wholesome. Fresh ginger and garlic deepen the taste, while a hint of chili powder adds optional warmth, making this dish customizable for all spice preferences. Ready in just 45 minutes from prep to plate, it’s ideal for busy schedules and serves as a satisfying vegan meal idea or plant-based protein recipe. Pair it with fluffy rice, nutty quinoa, or warm flatbread to round out a nutritious dinner that’s flavorful and filling. Perfect for meal prep or sharing a hearty family meal, this spinach curry is where vibrant Indian-inspired spices meet wholesome superfoods.
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Recipe Information
Ingredients
- 300 grams spinach (fresh or frozen)
- 200 grams tofu (firm, cubed)
- 100 grams red lentils (dried)
- 1 medium onion (finely chopped)
- 3 pieces garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 400 milliliters coconut milk (unsweetened)
- 2 medium tomatoes (diced)
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon chili powder (optional)
- 2 tablespoons vegetable oil or coconut oil
- 500 milliliters water
- 1 teaspoon salt
- 2 tablespoons fresh coriander (chopped, for garnish)
Instructions
Rinse the red lentils under running water until the water runs clear. Set aside.
Heat the vegetable oil in a large pan or skillet over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the diced tomatoes, turmeric, ground coriander, and chili powder (if using). Cook for 5 minutes, stirring occasionally, until the tomatoes soften.
Add the rinsed lentils and 500 milliliters of water to the pan. Stir well, cover, and let it simmer over medium heat for 15 minutes, or until the lentils are tender.
While the lentils are cooking, blanch the spinach (if using fresh) in boiling water for 2 minutes and then immediately transfer to an ice bath. Drain and finely chop or blend into a puree. If using frozen spinach, simply thaw it and chop or blend if preferred.
Once the lentils are cooked, add the spinach, cubed tofu, coconut milk, garam masala, and salt to the pan. Stir everything together and let it simmer for another 5-7 minutes.
Taste and adjust seasoning as needed. If the curry is too thick, add a bit more water to reach your desired consistency.
Garnish with chopped fresh coriander and serve hot with rice, quinoa, or flatbread.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 24.3 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1268 mg | 98% | |
| Iron | 46.6 mg | 259% | |
| Potassium | 4844 mg | 103% | |
*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.
