High-protein | Vegan | Meal Prep Friendly | Global Spice

This hearty Indian-inspired chickpea curry delivers the depth of traditional masala flavor while packing 30g of plant-based protein per serving when paired with fluffy quinoa. It’s the perfect blend of taste, nutrition, and simplicity — plus it holds up beautifully for meal prep.

Ingredients (Serves 3)

For the Curry:

• 1 tbsp olive or coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder or garam masala
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 can (400g) crushed tomatoes
• 2 cans (800g) chickpeas, drained
• 1/2 cup light coconut milk or oat cream
• Salt to taste
• Fresh cilantro, for garnish

For Serving:

• 1 cup dry quinoa
• 2 cups water
• Optional: lime wedges, chili flakes

Instructions

1. Cook quinoa: Rinse quinoa. In a saucepan, combine with water and a pinch of salt. Bring to boil, reduce heat, cover, and simmer for 15 minutes. Fluff and set aside.
2. Sauté aromatics: In a pan over medium heat, sauté onions until soft. Add garlic and ginger, stir for 1 minute.
3. Add spices: Stir in curry powder, cumin, and turmeric. Toast for 30 seconds.
4. Build the curry: Add crushed tomatoes and chickpeas. Simmer for 10 minutes.
5. Cream it up: Stir in coconut milk and season with salt. Simmer for 5 more minutes.
6. Serve: Over quinoa, topped with fresh cilantro and a squeeze of lime.

Nutrition Facts (Per Serving)

• Calories: 460
• Protein: 30g
• Carbs: 48g
• Fat: 18g
• Fiber: 13g

FAQs

Can I use dried chickpeas?
Yes — soak overnight and cook until tender (about 1.5–2 hours). You’ll need 3 cups cooked chickpeas.

What’s a good coconut milk substitute?
Use oat cream, unsweetened soy milk, or cashew cream for similar richness.

Can I freeze this?
Absolutely. This curry freezes and reheats well for up to 3 months.