Vegan High Protein Curry with Rice

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If you’re looking for a tasty and nutritious meal, a vegan high-protein curry with rice is the perfect choice. This dish packs a punch with its rich flavors and wholesome ingredients, making it a satisfying option for both vegans and non-vegans alike. Protein-rich ingredients like lentils, chickpeas, and tofu provide the nutrition you need without compromising on taste.

You’ll love how easy it is to make this delicious curry at home. With simple ingredients and straightforward steps, you can whip up a hearty meal in no time. Adding a variety of spices and fresh veggies not only enhances the flavor but also boosts the health benefits of the dish.

What You Need

You’ll need some simple ingredients to create this tasty vegan high-protein curry.

First, gather your main protein source. You can use tofu, chickpeas, or lentils. For this recipe I’ll use tofu because it’s so high in protein.

Next, you’ll need coconut milk for a creamy texture.

For vegetables, grab bell peppers, spinach, and tomatoes.

Spices are key. You should have cumin, turmeric, coriander, and garam masala.

Don’t forget garlic and onion for a flavorful base.

You’ll also need rice. Choose brown rice for extra nutrients.

For a bit of heat, add some chilies.

Finally, have some salt and pepper for seasoning.

Gather everything before you start cooking for smooth preparation.

Tool Requirements

You’ll need just a few tools to whip up your vegan high-protein curry with rice.

Grab a large pot. You’ll cook the curry in this, so make sure it’s big enough.

Next, find a medium saucepan. You’ll use this to cook the rice.

You’ll also need a cutting board and a sharp knife. These will help you prep the veggies.

A wooden spoon is useful for stirring the curry. A ladle will help you serve everything nicely.

Lastly, keep a measuring cup and measuring spoons handy to get the proportions right.

Preparing The Ingredients

First, gather everything you’ll need. You’ll need 1 cup of rice. Rinse the rice thoroughly in cold water before cooking.

Next, grab your veggies. Dice 1 large onion, chop 2 bell peppers (any color), and mince 3 garlic cloves.

For protein, use 1 cup of cooked chickpeas or 1 block of firm tofu. If you’re using tofu, press, and cube it.

For the spices, measure 1 tablespoon of curry powder, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 1 teaspoon of paprika.

You’ll also need 1 can (14 oz) of diced tomatoes and 1 can (14 oz) of coconut milk for the sauce.

Finally, have some fresh coriander and lemon wedges ready for garnish.

Now, you’re all set to start cooking!

Serving Suggestions

• You can serve this vegan high-protein curry with a side of fluffy rice. This makes it a filling and balanced meal.
• Add a sprinkle of fresh cilantro on top for extra flavor and a pop of green color.
• A wedge of lime on the side can give the dish a refreshing citrus kick if you squeeze it over the curry before eating.
• To make it more colorful, you can include a side of steamed or roasted vegetables. Carrots, bell peppers, and broccoli can add both nutrition and variety to your plate.
• You can also pair the curry with some naan or flatbread for a more hearty experience. The bread is great for scooping up the curry and rice.
• Drizzle some coconut milk on top if you’re into a creamier texture. This adds richness without much effort.
• If you’re into salads, a simple cucumber and tomato salad can provide a nice, fresh contrast to the warm curry.
• Try adding some toasted nuts or seeds like almonds or sunflower seeds. This gives the dish a crunchy texture and extra nutrients.

Storage And Reheating Tips

• Store your vegan high-protein curry in an airtight container. This helps keep it fresh and prevents any unwanted smells in the fridge. You can keep it in the fridge for up to 4 days.
• For longer storage, you can freeze the curry. Use a freezer-safe container and label it with the date. It will stay good for about 2 months in the freezer.
• When it’s time to reheat, use either a stovetop or a microwave. If using a stovetop, place the curry in a pot and heat over medium until hot, stirring occasionally.
• If using a microwave, transfer the curry to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through. Make sure it’s heated evenly.
• For the rice, follow similar steps. In the microwave, heat on high for about 1-2 minutes, stirring halfway. If using the stovetop, add a splash of water to keep the rice moist and heat over low heat until warm.
• If you find the curry has thickened too much after storing, just add a bit of water or vegetable broth during reheating. This will help return it to its original consistency.
• Remember not to reheat more than you need. Reheated food should not be stored again for best safety practices.

Vegan, High-Protein Curry With Rice

Are you looking for a vegan high-protein curry recipe, then look no further! You can add this one straight to your list of vegan, high-protein vegan lunch or vegan, high-protein dinner recipes. On top of that it's healthy and easy to make.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Calories 450 kcal

Ingredients

  

1x2x3x

• 1 cup of rice
• 1 large onion diced
• 2 bell peppers chopped
• 3 garlic cloves minced
• 1 block of firm tofu pressed and cubed
• 1 tablespoon of curry powder
• 1 teaspoon of turmeric
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1 can 14 oz of diced tomatoes
• 1 can 14 oz of coconut milk
• Fresh coriander for garnish
• Lemon wedges for garnish

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Instructions

 

• Rinse 1 cup of rice thoroughly in cold water.
• Dice 1 large onion.
• Chop 2 bell peppers into bite-sized pieces.
• Mince 3 garlic cloves.
• If using tofu, press and cube 1 block of firm tofu; if using chickpeas, measure 1 cup of cooked chickpeas.
• Measure 1 tablespoon of curry powder, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 1 teaspoon of paprika.
• Open a 14 oz can of diced tomatoes and a 14 oz can of coconut milk.
• Heat a large pot over medium heat and add some oil.
• Add the diced onion and minced garlic to the pot, sautéing until softened.
• Stir in the chopped bell peppers and cook for a few minutes until slightly tender.
• Add the curry powder, turmeric, cumin, and paprika to the pot, stirring to coat the vegetables with spices.
• Pour in the diced tomatoes and coconut milk, stirring to combine.
• Add the chickpeas or cubed tofu to the pot and simmer the curry for about 15-20 minutes, stirring occasionally.
• While the curry is cooking, bring a medium saucepan of water to a boil and cook the rinsed rice according to package instructions.
• Once the curry is done, taste and season with salt and pepper.
• Serve the curry over the cooked rice.
• Garnish with fresh coriander and lemon wedges.

Nutrition

Calories: 450kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.