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High Protein Vegetarian Curry

3.38 from 151 votes
You cannot go wrong with a tasty vegetarian curry that is bursting with flavour and packed full of veggies, with plenty of protein to leave you full and satisfied. Perfect for a healthy winter dinner!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: Indian
Calories: 654
Ingredients Method

Ingredients
  

Veggie Curry
  • 1 tablespoon coconut oil
  • 100 g brown onion small, finely chopped
  • 1 clove garlic minced
  • 2 centimeters ginger minced
  • 1/4 cup coriander stems finely chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon chilli flakes optional if you prefer mild flavours
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 small head broccoli cut into florets
  • 100 g carrot 1 small carrot, cut into bite-size pieces
  • 100 g zucchini 1 small zucchini, cut into bite-size pieces
  • 1/2 punnet cherry tomatoes halved.
  • 270 ml coconut cream can
  • 2 cups baby spinach leaves
  • 1 cup coriander leaves
Garnish
  • 60 g full-fat Greek yoghurt

Method
 

  1. Heat coconut oil in a saucepan, add onion and cook until softened. Add garlic, ginger, coriander stems and spices. Stir constantly, ensuring that they do not burn.
  2. When the spices smell fragrant add remaining ingredients, except spinach, coriander leaves and yoghurt. Cover and simmer until vegetables are tender for approximately 15-20 minutes. If it is too dry, add a little water.
  3. Remove from heat and stir through spinach until wilted.
  4. Place half of the curry into a container to enjoy for lunch tomorrow and place the remaining in a bowl to have for dinner tonight. Serve both with a dollop of yoghurt.