If you’ve ever made a chickpea curry and wondered, how can I make it higher in protein and get these biceps all jacked? This High-Protein Chickpea Butternut Curry recipe is for you 😉
This isn’t your average cozy bowl of curry, my friend. This is for those of us with serious protein goals! It is guaranteed to keep you full for hours. Between the tofu, chickpeas, red lentils, and soy milk, each serving clocks in at 31 grams of protein, and a serious dose of fiber too.
It’s rich, creamy, aromatic and spiced, and meal-prep–friendly, basically, everything you want in a weeknight dinner.
Why You’ll Love This Curry
- It is high in plant protein – up to 35 g per serving from tofu, chickpeas, lentils & soy.
- It is meal prep friendly – stays fresh for 4 days and freezes beautifully.
- It is balanced nutrition – a mix of fiber, healthy fats, and slow carbs.
- It is comforting and nourishing – bold Indian-inspired flavor with no heaviness.
Ingredients You’ll Need For This High-Protein Chickpea Butternut Curry
Nothing fancy, just a few pantry staples and your favorite pot:
- Butternut squash – adds creaminess and a subtle sweetness.
- Chickpeas – the hearty base protein.
- Tofu – firm or extra-firm, for the high-prtoein cream.
- Red lentils – melt right into the curry for thickness and extra protein.
- Soy milk – unsweetened (regular or protein-fortified).
- Onion, garlic, ginger, tomatoes – your aromatic dream team.
- Spices – turmeric, cumin, coriander, garam masala.
- Olive oil – just 1 tablespoon for sautéing.
- Chili peppers – optional heat, fully adjustable.
How to Make High-Protein Chickpea Butternut Curry
1. Blend the tofu-cashew cream
Add the tofu, soaked cashews, and soy milk to a blender. Blend on high until smooth and silky. This will be your creamy, high-protein base.
2. Build the flavor base
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent. Stir in garlic, ginger, and chili, and cook for another minute until fragrant.
Add turmeric, cumin, coriander, and garam masala. Toast for 30 seconds to bring out their aroma.
3. Cook down the tomatoes
Stir in the chopped tomatoes with a pinch of salt. Cook 4–5 minutes, stirring occasionally, until they break down into a thick, saucy base.
This step gives your curry depth and richness, don’t rush it.
4. Add lentils, squash, and chickpeas
Stir in the butternut squash, red lentils, and 1 cup water. Bring to a boil, then reduce the heat and cover. Let it simmer for 20 minutes, stirring occasionally.
Halfway through, add half of the chickpeas so they have time to soak up the flavor as the lentils and squash cook down.
5. Finish with tofu cream
Once the squash and lentils are tender, pour in the tofu-cashew cream and the remaining chickpeas. Stir well and simmer uncovered for 8–10 minutes, until the curry is thick, creamy, and beautifully spiced.
Taste and adjust with salt or a pinch of extra garam masala. If the curry gets too thick, add a splash of water to loosen it.
6. Serve
Top with fresh cilantro and a squeeze of lemon or lime. Serve hot with basmati rice, quinoa, or roti for a balanced, high-protein meal.
Anjali’s special note: Since the serving size is pretty hearty by itself, I don’t need a lot of rice/roti on the side for this dish, btw.
Serving Suggestions
- Rice or quinoa – Classic, simple, and great for soaking up the sauce.
- Whole wheat roti or naan – For a heartier, for the bread lovers.
- Greens on the side – Try steamed spinach, broccoli, or kale to round out the meal.
- Protein boosters – Sprinkle hemp seeds or swirl in soy yogurt for an extra protein bump.
Other hearty curries from the blog:
- Chana Masala – Indian Chickpea Curry
- Kerala Kadala Curry (Brown Chickpea recipe)
- Easy Chana Masala
- Vegan Chicken Curry
- Creamy Lentil Tofu Masala
- Mushroom Masala – Restaurant Style
- Vegan Malai Kofta
- Vegan Palak Paneer (Tofu)
High-Protein Chickpea Butternut Curry
Ingredients
- 1 block firm tofu 14 oz/400g
- ¼ cup cashews
- 2.5 cups cooked chickpeas about 0.8 cup, dried
- ½ cup 100 g red lentils, uncooked
- 300 g butternut squash 2 cups cubed
- 400 ml unsweetened soy milk 1 ⅔ cups
- 1 medium onion 110 g, chopped
- 2 medium tomatoes 240 g, chopped
- 3 garlic cloves minced
- ½ inch fresh ginger minced
- 1-2 chili peppers chopped (optional)
- 1 tbsp olive oil
- ½ tsp turmeric powder
- 1 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp garam masala
- Salt to taste
- Fresh cilantro to garnish
Instructions
- Blend tofu, soaked cashews, and soy milk until smooth and silky. This will give the curry a rich, high-protein base without using coconut milk. Set aside.
- Heat olive oil in a large pot over medium heat. Add onion and sauté 3–4 minutes until translucent. Stir in garlic, ginger, and chili; cook another minute until fragrant.
- Add turmeric, cumin, coriander, and garam masala. Stir 30 seconds to toast the spices.
- Add the chopped tomatoes and a pinch of salt. Cook 4–5 minutes, stirring occasionally, until they soften and start to break down into a thick sauce.
- Stir in the butternut squash, red lentils and add 1 cup water, then bring to a boil.
- Lower the heat, cover, and simmer for about 20 minutes, stirring occasionally. Halfway through, add the cooked chickpeas.
- The lentils and squash should be tender, and the chickpeas will start absorbing the flavor from the sauce.
- Simmer uncovered for 8–10 minutes, letting the curry thicken and become creamy. Pour in the tofu-cashew cream and stir well.
- Taste and adjust salt or garam masala if needed. If it gets too thick, add a splash of water to loosen it.
- Top with fresh cilantro and a squeeze of lemon or lime. Serve hot with rice, quinoa, or roti.
Notes
Reheat gently on the stovetop with a splash of water to bring the sauce back to life.
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