Solstice High Protein Curry (Printable)

Vibrant curry with legumes, hearty vegetables, and aromatic spices. Plant-based protein-packed and naturally vegan, gluten-free.

# List of ingredients:

→ Legumes

01 - 1 cup dried red lentils, rinsed
02 - 1 can (14 oz) chickpeas, drained and rinsed

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 inch piece fresh ginger, grated
06 - 1 large carrot, diced
07 - 1 red bell pepper, diced
08 - 2 cups baby spinach leaves
09 - 1 medium zucchini, diced
10 - 1 can (14 oz) diced tomatoes

→ Liquids

11 - 13.5 fl oz light coconut milk
12 - 1 cup low-sodium vegetable broth

→ Spices & Seasonings

13 - 2 tbsp curry powder
14 - 1 tsp ground cumin
15 - 1/2 tsp ground coriander
16 - 1/2 tsp turmeric
17 - 1/4 tsp cayenne pepper, optional
18 - Salt and black pepper, to taste

→ Oils

19 - 2 tbsp olive oil or coconut oil

→ Garnishes

20 - Fresh cilantro, chopped
21 - Lemon or lime wedges

# Steps:

01 - Heat oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
02 - Add minced garlic and grated ginger to the pot. Cook for 1 minute, stirring frequently, until fragrant.
03 - Stir in diced carrot, bell pepper, and zucchini. Sauté for 4 to 5 minutes until vegetables begin to soften.
04 - Add curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 1 minute while stirring constantly.
05 - Pour in diced tomatoes, coconut milk, and vegetable broth. Stir thoroughly to combine all ingredients.
06 - Add red lentils and chickpeas to the pot. Bring to a boil, then reduce heat and simmer gently.
07 - Cover the pot and cook for 20 to 25 minutes, stirring occasionally, until lentils are tender and the curry has thickened.
08 - Add spinach leaves and simmer for 2 to 3 minutes until wilted. Season with salt and black pepper to taste.
09 - Ladle curry into bowls and garnish with fresh cilantro and a squeeze of lemon or lime juice. Serve immediately.

# Expert Advice:

01 -
  • Every spoonful delivers an incredible 19 grams of plant-based protein without that heavy feeling you get from meat-based dishes.
  • The recipe forgives substitutions beautifully, so you can use whatever vegetables are looking sad in your crisper drawer and still create something magnificent.
02 -
  • Never skip blooming the spices in oil, as I once did when rushing, which resulted in a flat, underwhelming curry lacking depth.
  • The curry actually tastes better the next day after the flavors have had time to mingle and deepen overnight in the refrigerator.
03 -
  • Toast whole cumin and coriander seeds in a dry pan until fragrant before grinding them for a noticeably more aromatic curry than using pre-ground spices.
  • The curry powder you choose dramatically impacts the final flavor profile, so keep experimenting until you find your perfect match or try making your own blend.

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