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High-Protein Veggie Curry Recipe

Emily Carter
A rich vegan curry packed with protein, vibrant vegetables, warm spices, and creamy texture for a satisfying, nourishing, everyday meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 290 kcal

Ingredients
  

  • 1 tablespoon oil
  • 1 cup chopped onions
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 cup diced tomatoes
  • 1 cup mixed vegetables carrot, beans, peas
  • 1 cup cooked lentils
  • ½ cup coconut milk
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons cilantro

Instructions
 

  • Heat oil in pot.
  • Add onions.
  • Cook 3 minutes.
  • Add garlic paste.
  • Add ginger paste.
  • Add tomatoes.
  • Cook until soft.
  • Add turmeric.
  • Add cumin.
  • Add coriander powder.
  • Add chili powder.
  • Stir well.
  • Add mixed vegetables.
  • Add cooked lentils.
  • Add water.
  • Simmer 10 minutes.
  • Add coconut milk.
  • Add salt and pepper.
  • Cook 5 minutes.
  • Add lemon juice.
  • Garnish with cilantro.

Notes

Nutritional Values (Per Serving)

Calories: 290
Total Fat: 10g
Saturated Fat: 4g
Carbohydrates: 36g
Fiber: 9g
Protein: 15g

Vitamins & Minerals (Per Serving)

Iron: 22%
Vitamin A: 30%
Vitamin C: 20%
Folate: 18%
Magnesium: 15%

Additional Notes / Tips

  • Add spinach for extra color and nutrients.
  • Use chickpeas instead of lentils for variety.
  • A pinch of garam masala enhances warmth.