High Protein Indian Vegetable Curry

Packed with plant-based power, this High Protein Indian Vegetable Curry is a vibrant, flavor-loaded dish that’s as nutritious as it is delicious. Featuring protein-rich chickpeas and red lentils, nutrient-dense spinach, and a medley of warming spices like garam masala, turmeric, and cumin, this curry delivers a hearty and satisfying meal. Simmered in creamy coconut milk with a hint of zesty lemon juice, every bite bursts with authentic Indian flavors. Perfect for weeknight dinners or meal prep, this wholesome curry is ready in under an hour and pairs beautifully with brown rice, quinoa, or soft whole wheat naan. Whether you're vegan, vegetarian, or simply seeking a high-protein, one-pot recipe, this curry is a must-try!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup chickpeas, cooked
• 1 cup red lentils
• 2 cups spinach, fresh
• 2 carrots, diced
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 cup coconut milk
• 2 cups vegetable broth
• 1 tablespoon ginger, minced
• 3 cloves garlic, minced
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons cilantro, chopped

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear. Set aside.

Step 2

In a large pot, heat olive oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until they release their aroma.

Step 3

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Stir in the minced garlic and ginger and cook for another 1-2 minutes until fragrant.

Step 5

Add the diced carrots and cook for an additional 3 minutes, stirring occasionally.

Step 6

Mix in the coriander powder, turmeric powder, garam masala, and curry powder. Cook for 1 minute to toast the spices.

Step 7

Add chopped tomatoes to the pot and cook until they begin to soften, around 3-4 minutes.

Step 8

Pour in the lentils, coconut milk, and vegetable broth. Stir to combine everything well.

Step 9

Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally, until the lentils are tender.

Step 10

Add the cooked chickpeas and fresh spinach. Cook for another 5 minutes until the spinach has wilted.

Step 11

Season with salt and lemon juice. Adjust seasoning as needed based on your taste preference.

Step 12

Remove from heat and garnish with fresh cilantro before serving.

Step 13

Serve hot with brown rice, quinoa, or whole wheat naan for a complete meal.

Nutrition Facts

Serving size	(2112.4g)

Amount per serving	% Daily Value*
Calories	1451.7

Total Fat 44.2g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 5363.0mg	0%
Total Carbohydrate 211.8g	0%
Dietary Fiber 58.3g	0%
Total Sugars 61.3g
Protein 64.5g	0%

Vitamin D 0IU	0%
Calcium 712.7mg	0%
Iron 28.0mg	0%
Potassium 6021.8mg	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: 26.5%

Protein: 17.2%

Carbs: 56.4%