High Protein Creamy Mushroom Curry

Elevate your weeknight dinner with this High Protein Creamy Mushroom Curry, a hearty vegan recipe that's both nourishing and packed with flavor. Tender button mushrooms, protein-rich chickpeas, and vibrant red bell peppers are simmered in a luscious coconut milk base infused with aromatic curry spices like garam masala, curry powder, and cumin. Wilted spinach adds a nutrient-rich finishing touch, while a hint of lemon juice brightens the earthy flavors. Ready in just 45 minutes, this protein-packed curry is perfect for meal prep, and it pairs beautifully with steamed rice or warm naan bread. Whether you're seeking a satisfying plant-based dish or a gluten-free, dairy-free dinner option, this creamy mushroom curry delivers on taste and health in every bite!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 large, finely chopped Onion
• 3 minced Garlic cloves
• 1 inch piece, minced Ginger
• 500 grams, sliced Button mushrooms
• 1 can (400 grams), drained and rinsed Chickpeas
• 1 medium, chopped Red bell pepper
• 400 milliliters Coconut milk
• 100 grams, fresh Spinach leaves
• 2 tablespoons Curry powder
• 1 teaspoon Garam masala
• 1 teaspoon Ground cumin
• 1 teaspoon (to taste) Salt
• 0.5 teaspoon (to taste) Black pepper
• 0.25 cup, chopped, for garnish Fresh cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

Heat the olive oil in a large pan over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.

Step 2

Add the minced garlic and ginger to the onions and cook for an additional 2 minutes until fragrant.

Step 3

Stir in the sliced mushrooms and cook, stirring occasionally, until the mushrooms are tender and have released their moisture, approximately 5-7 minutes.

Step 4

Add the chopped red bell pepper and chickpeas to the pan, mixing well to combine.

Step 5

Pour in the coconut milk and bring the mixture to a gentle simmer.

Step 6

Add the curry powder, garam masala, ground cumin, salt, and black pepper to the pan. Stir well to ensure all ingredients are evenly coated with the spices.

Step 7

Once simmering, reduce the heat to low and let the curry cook for about 10 minutes, allowing the flavors to meld together.

Step 8

Gently stir in the fresh spinach leaves and cook until wilted, about 2-3 minutes.

Step 9

Before serving, adjust seasoning with additional salt and pepper if needed, and stir in the lemon juice for a hint of brightness.

Step 10

Garnish with chopped fresh cilantro. Serve hot with rice or warm naan bread.

Nutrition Facts

Serving size	(1816.5g)

Amount per serving	% Daily Value*
Calories	1356.4

Total Fat 43.0g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 6737.6mg	0%
Total Carbohydrate 201.6g	0%
Dietary Fiber 45.1g	0%
Total Sugars 71.9g
Protein 60.0g	0%

Vitamin D 0IU	0%
Calcium 447.0mg	0%
Iron 29.8mg	0%
Potassium 4471.4mg	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: 27.0%

Protein: 16.7%

Carbs: 56.3%