High Protein Cauliflower Curry

Elevate your weeknight dinner with this hearty and wholesome High Protein Cauliflower Curry, a delicious fusion of vibrant spices and nutrient-packed ingredients. This vegan, protein-rich dish brings together tender cauliflower florets, protein-boosting tofu, and creamy chickpeas simmered in a velvety, spiced coconut milk base with fragrant notes of garlic, ginger, and turmeric. Quick and easy to prepare, this one-pot meal is ready in under an hour, making it perfect for busy evenings. Fresh spinach and a bright splash of lemon juice add layers of freshness, while a garnish of cilantro ties it all together. Whether you’re meal-prepping for the week or hosting a cozy dinner, this savory curry will satisfy your taste buds and nutritional needs. Perfect for plant-based diets and packed with flavors, this dish pairs wonderfully with steamed rice, naan, or quinoa for a complete, satisfying meal.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium head cauliflower
• 400 g extra firm tofu
• 400 g canned chickpeas
• 400 ml coconut milk
• 1 large onion
• 4 cloves garlic
• 1 tbsp fresh ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp vegetable oil
• 100 g spinach
• 2 tbsp fresh cilantro
• 1 tbsp lemon juice

Directions

Step 1

Begin by prepping the ingredients: cut the cauliflower into bite-sized florets, drain and rinse the chickpeas, and cut the tofu into small cubes.

Step 2

Chop the onion finely, mince the garlic, and grate the fresh ginger.

Step 3

In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add minced garlic and grated ginger to the pot, stirring frequently for 1-2 minutes until fragrant.

Step 5

Stir in curry powder, ground cumin, ground coriander, turmeric, salt, and black pepper. Cook the spices for about 1 minute to release their flavors.

Step 6

Add the cauliflower florets to the pot and toss to coat with the spice mixture. Cook for another 3 minutes.

Step 7

Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally, until the cauliflower starts to soften.

Step 8

Add the tofu cubes and chickpeas to the pot. Stir to combine and cook for another 10 minutes until the cauliflower is tender and the tofu is heated through.

Step 9

Add the spinach and cook for an additional 2-3 minutes until wilted.

Step 10

Adjust seasoning with more salt or pepper if needed.

Step 11

Stir in lemon juice just before serving for a touch of acidity.

Step 12

Garnish with fresh cilantro before serving and enjoy!

Nutrition Facts

Serving size	(2050.1g)

Amount per serving	% Daily Value*
Calories	1580.2

Total Fat 71.0g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 17.1g
Cholesterol 0mg	0%
Sodium 8544.6mg	0%
Total Carbohydrate 159.3g	0%
Dietary Fiber 40.8g	0%
Total Sugars 60.0g
Protein 96.2g	0%

Vitamin D 0IU	0%
Calcium 3180.1mg	0%
Iron 31.3mg	0%
Potassium 4572.0mg	0%

*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.

Source of Calories

Fat: 38.5%

Protein: 23.2%

Carbs: 38.4%