Protein Yellow Thai Curry

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vegan curry
I think I could eat curries every day.
vegan curry
This curry is so flavorful and rich, spicy, crunchy and soft at the same time. Creamy, savoury-sweet…

This protein yellow thai curry is really rich and flavorful. It is comforting, warm and is packed with protein.

Rice and either beans or chickpeas are a classic pairing that’s a source of complete protein (1) Combining them allows you to get enough methionine and lysine, as well as the remaining seven essential amino acids, to count as a complete protein.

I use to make a lot of soups and creams loaded with plant based protein like my 1 pot curry lentil soup or my 1 pot protein feast pasta, which are great options pre or post workout.

Let’s go!

Gluten-free, Nut-free, Vegan

Protein Yellow Thai Curry
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Protein Yellow Thai Curry

Recipe by NoeCourse: Lunch and Dinner
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 Tbsp (30 ml) avocado oil

  • 1 white onion, chopped

  • 1 chunk of ginger thinly minced

  • 1 red chili pepper, finely minced.

  • 3 cloves of garlic, minced

  • 1 red bell pepper sliced

  • 1 orange pepper, sliced

  • 2 carrots sliced

  • 2-3 Tbsp Thai red curry paste

  • 1/4 tsp salt

  • 1 can (400 ml) coconut milk

  • 1 cup water

  • 2 tsp coconut sugar

  • 2 cups spinach

  • 2 cups (350 gr) chickpeas, rinsed and drained

  • 1 tsp rice vinegar

  • 1 Tbsp soy sauce, or tamari.

  • Red chili flakes

  • Black sesame seeds

  • Basmati rice

Directions

  • Heat a large pan over medium heat and once it is hot add the avocado oil, then the onion a pinch of salt and cook until translucent for a couple of minutes. Stir frequently.
  • Add garlic, ginger and red chili and cook for about a minute more. Do not stop stirring.
  • Add the peppers and carrots and cook for about 5 min.
  • Add the curry paste and salt, and cook for 3 more minutes stirring.
  • Add the sugar, coconut milk and water and combine well. Simmer for about 5 more minutes.
  • Add the chickpeas, stir and keep cooking just for 3 more minutes.
  • Turn off the heat and add the spinach, combining so that it wilts.
  • Add the soy sauce, vinegar and taste to adjust.
  • Serve with cooked rice (I use basmati) and garnish with fresh cilantro, red chili flakes, and black sesame seeds.

Recipe Video

Notes

  • By the way …

    Feel free to add other veggies, swap the basmati rice for brown or black rice, etc.

    This curry keeps very well and it tastes better the day after, so you can definitely use it for meal prep, I use to take the leftovers for breakfast in a wrap with some avocado and sriracha sauce.

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