High Protein Hearty Veggie Curry

Packed with plant-based protein and vibrant flavors, this High Protein Hearty Veggie Curry is a soul-warming meal that's as nutritious as it is delicious. A medley of red lentils, chickpeas, and kidney beans provides a protein-rich base, while fresh vegetables like zucchini, carrots, and red bell pepper add texture and color to every bite. Fragrant spices like curry powder, cumin, turmeric, and coriander infuse the dish with irresistible warmth, complemented by a creamy coconut milk and tomato base. In just under an hour, this one-pot recipe comes together to create a thick, satisfying curry perfect for pairing with fluffy basmati rice or tender naan bread. It's a wholesome, vegan-friendly choice sure to please a crowd, making it ideal for meal prep or cozy weeknight dinners.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 units garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 large red bell pepper, diced
• 2 medium carrot, chopped
• 1 medium zucchini, chopped
• 400 grams canned crushed tomatoes
• 400 milliliters coconut milk
• 250 milliliters vegetable broth
• 150 grams red lentils, rinsed
• 400 grams canned chickpeas, drained and rinsed
• 400 grams canned kidney beans, drained and rinsed
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 100 grams spinach leaves
• 1 tablespoon lemon juice
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add chopped onion and sauté for about 5 minutes until translucent.

Step 3

Stir in minced garlic and ginger, cook for an additional 2 minutes.

Step 4

Add red bell pepper, carrots, and zucchini. Cook for 5 minutes until slightly softened.

Step 5

Pour in the crushed tomatoes, coconut milk, and vegetable broth. Stir well.

Step 6

Add red lentils, chickpeas, kidney beans, curry powder, cumin, coriander, turmeric, salt, and black pepper.

Step 7

Bring to a simmer over medium-high heat, then reduce to medium-low and cover the pot.

Step 8

Cook for 25-30 minutes, stirring occasionally, until lentils are tender and the curry is thickened.

Step 9

Stir in spinach and cook for another 5 minutes until wilted.

Step 10

Remove from heat and stir in lemon juice.

Step 11

Garnish with fresh cilantro before serving.

Step 12

Serve hot over rice or with naan bread.

Nutrition Facts

Serving size	(2843.2g)

Amount per serving	% Daily Value*
Calories	1853.0

Total Fat 45.2g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 9422.4mg	0%
Total Carbohydrate 302.5g	0%
Dietary Fiber 77.4g	0%
Total Sugars 90.9g
Protein 81.2g	0%

Vitamin D 0IU	0%
Calcium 729.6mg	0%
Iron 41.2mg	0%
Potassium 7012.1mg	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: 21.0%

Protein: 16.7%

Carbs: 62.3%