A delicious high protein curry ready in only 15 minutes. This recipe is simple and can be made in a stewpot. It is naturally gluten-free, with no added sugar and basic ingredients. And if you’re sceptical about peanut butter, trust me! It adds an extra depth of flavour and even more creaminess to this dish.
Perfect for meal prep
This curry is a go to in all weather and all seasons. It is perfect as a meal-prep because it can be kept for up to 4-5 days in the fridge and it can also be frozen. By freezing it, you can be sure to have a healthy meal on hand.
I love seeing your creations! I love to see when you take my recipe and adapt it to your own way with what you have on hand. Because my recipes are mainly there to inspire and guide you.
If you make this recipe, let me know! Leave a comment, give a rating and don’t forget to mention @vegandfred and the hashtag #minimalistvegan on Instagram. I can’t wait to see how you made this recipe and your combinations.
This recipe has been translated by an automatic translator.
High protein curry with peanut butter
- A cutting board
- Wooden spoon
- A large pot / Cocotte
- 160 g vegetable strips or 80g textured soy medallions to be rehydrated
- 1 tbsp vegetable oil , I use peanut oil
- 1 small red onion
- 2 cm fresh ginger
- 2 cloves garlic
- 240 g chickpeas
- 2 tbsp. peanut butter
- 1 tsp. curry powder
- 1/2 tsp. cumin
- 1/2 tsp. turmeric
- 1/4 tsp chilli flakes optional , more to taste
- 200 ml coconut milk
- 200 ml vegetable stock
- 200 g fresh spinach
- Salt & pepper to taste
Toppings (optional and of your choice)
- brown rice
- fresh coriander
- Peel and chop the onion, garlic and ginger.1 small red onion, 2 cloves garlic, 2 cm fresh ginger
- Heat the vegetable oil with the onion, garlic and ginger in a pan for 2-3 minutes over medium heat.1 tbsp vegetable oil
- Add the curry powder, cumin, turmeric and chilli flakes. Leave to fry for a few minutes to develop the flavours.1 tsp. curry powder, 1/2 tsp. turmeric, 1/4 tsp chilli flakes optional, 1/2 tsp. cumin
- Add the peanut butter, drained chickpeas and rehydrated textured soy medallions. Mix well to cover everything.240 g chickpeas, 2 tbsp. peanut butter, 160 g vegetable strips
- Stir in the coconut milk and 200 ml of the liquid from the textured soy medallions. Mix well and bring to the boil.200 ml coconut milk
- Reduce the heat and simmer for 10-15 minutes uncovered, stirring occasionally.
- Add the spinach and simmer for another 5 minutes.200 g fresh spinach
- Serve with rice, quinoa, Naans, … For garnish, add fresh coriander and roasted peanuts.Salt & pepper to taste, brown rice, fresh coriander, peanuts
The values are calculated with an online calculator and are used as a reference. They may vary according to the products you’re using.
The cost indicated on this recipe is approximate. It depends on the products I buy (generally organic), fresh and in a supermarket (or bulk shop). Some of my products come from the Kazidomi website where you can find organic products up to 50% cheaper than in the shops. You can also get a 20€ discount on the annual subscription with the code VEGANDFRED (even if Kazidomi already offers you a discount on it).