Quick High-Protein Vegan Curry

A fast, nourishing weeknight dinner that tastes way more complex than the effort it takes. This vegan curry is creamy, cozy, protein-rich, budget-friendly, and completely customizable based on whatever veggies you already have. Makes 4 servings.

• Protein-rich and budget-friendly
• Ready with minimal hands-on effort
• Endlessly customizable with whatever veggies are on hand

Ingredients

Base

• 1 cup split moong dal or split lentils
• 1 cup frozen seasoning blend
• 1 can coconut milk (light recommended to keep this lower-fat)
• 4 cups vegan broth or water
• Any veggies you have on hand (raw or pre-cooked), chopped bite-size — sweet potatoes, spinach, carrots, kale, and roasted brussel sprouts work well

Spices

• Cumin, coriander, cardamom, ginger, turmeric (Thai Kitchen Green Curry paste is great to have on hand to use instead of individual spices – its wonderful)
• Garlic powder or fresh garlic
• Crushed red pepper or hot sauce
• Curry powder, if you have it
• Salt and pepper

Directions

1. Sauté the frozen seasoning blend in a little vegan broth or oil.
2. When it starts to soften, add the spices and stir so they bloom without burning.
3. Add all remaining ingredients. Bring to a boil.
4. Cover and simmer on low for 45–60 minutes.
5. Stir occasionally and add more broth or water if needed.
6. Taste and adjust salt.
7. Serve over rice, top with sour cream, cilantro, basil, sprouts, sriracha.

Serving Tip

Thai Kitchen green curry paste can sub in for the cumin/coriander/cardamom/ginger combo. Fresh garlic and ginger work great if you have them on hand. Serve over rice, then add cilantro, avocado, vegan sour cream, or sriracha depending on your heat preference.

Macros (Per Serving – 4 Servings, Light Coconut Milk)