High Protein Thai Vegetable Curry
Bursting with vibrant flavors and packed with plant-based protein, this High Protein Thai Vegetable Curry is a nourishing and flavorful twist on a classic Thai-inspired dish. Creamy coconut milk combined with aromatic Thai red curry paste forms the base of this comforting, protein-rich meal. A medley of fresh vegetables like red bell pepper, zucchini, and broccoli is paired with hearty chickpeas and tender cubes of tofu for a dish that’s filling, wholesome, and completely satisfying. Perfectly spiced and finished with a splash of lime juice and fresh cilantro, this one-pot wonder comes together in just 45 minutes, making it ideal for busy weeknights. Serve it over fluffy quinoa or nutty brown rice for a complete, gluten-free meal that’s as delicious as it is nutritious.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons Thai red curry paste
- 400 milliliters coconut milk (full fat)
- 1 cup vegetable stock
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- 2 cups broccoli florets
- 1.5 cups cooked chickpeas (or canned, drained and rinsed)
- 14 ounces firm tofu, cubed
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 2 tablespoons lime juice
- 0.5 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups optional cooked quinoa or brown rice
Instructions
Heat the coconut oil in a large pot or skillet over medium heat.
Add the diced red onion and sauté for 3-5 minutes, until softened.
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the Thai red curry paste and cook for another minute, stirring frequently to coat the aromatics.
Pour in the coconut milk and vegetable stock, stirring to combine. Bring the mixture to a gentle simmer.
Add the red bell pepper, zucchini, and broccoli florets to the pot. Stir well to coat the vegetables in the sauce.
Stir in the chickpeas and tofu cubes. Allow the curry to simmer for 15-20 minutes, or until the vegetables are tender.
Season with soy sauce (or tamari), lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
Remove the pot from heat and stir in the chopped cilantro.
Serve the curry hot over cooked quinoa or brown rice, if desired. Garnish with additional cilantro and lime wedges if preferred.
Nutrition Facts
Calories |
3180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 115.6 g | 578% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4606 mg | 200% | |
| Total Carbohydrate | 293.7 g | 107% | |
| Dietary Fiber | 66.3 g | 237% | |
| Total Sugars | 59.0 g | ||
| Protein | 140.8 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3299 mg | 254% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 5658 mg | 120% | |
*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.
