10-Minute High-Protein Chickpea & Edamame Curry
This chickpea curry has 23% protein content and is rich, creamy and packed with flavour, it takes 10 mins to make and will rival any take out!
Takes 10 minutes
Serves 4
Ingredients
- 1 tbsp oil
- 1 bunch Scallions spring onions, finely chopped
- 2 cloves Garlic finely diced
- ½ thumb-sized piece Fresh ginger grated
- ½ Red chilli finely sliced
- 2 tbsp Mild or medium curry powder
- 30 g high protein peanut flour or pea protein powder
- 1 x 400g tin Light coconut milk
- 1 x 400g tin Chopped tomatoes
- 2 x 400g tins Chickpeas drained and rinsed
- 200 g Frozen shelled edamame beans
- 2 tbsp Tamari or soy sauce
To Finish & Serve
- 50 g Baby spinach
- Juice of ½ Lime
- Fresh coriander cilantro, roughly chopped
- Cooked brown rice or grain of choice to serve
Instructions
Step 1: Prep the Veg & sauce
- Finely chop the scallions, garlic, ginger, and red chilli. Halve the cherry tomatoes and drain and rinse the chickpeas.
- In a small jug or bowl, whisk the 25g pea protein isolate directly into the light coconut milk until completely smooth. Setting this slurry aside prevents any clumping when adding it to the pan.
Step 2: Sauté Aromatics & Bloom Spices
- Heat 1 tbsp of oil in a large pan over high heat.
- Add the scallions, garlic, ginger, and red chilli. Sauté for 2 minutes, stirring regularly until fragrant.
- Stir in the curry powder and cook for 30 seconds to allow the spices to release their oils (add 1–2 tbsp of water if the pan looks dry to prevent scorching).
Step 3: Simmer the Curry
- Pour in the chopped tomatoes, the coconut milk and sauce along with the drained chickpeas, frozen edamame, cherry tomatoes, and tamari.
- Bring to a rolling boil, then reduce the heat to medium and simmer for 3–4 minutes until the edamame is tender and the curry sauce has thickened into a rich, glossy texture.
Step 4: Finish & Serve
- Remove from the heat and stir through the baby spinach and lime juice just until the spinach wilts gently in the residual heat.
- Taste and adjust seasoning with a pinch of sea salt and black pepper if needed.
- Spoon over warm brown rice, top with fresh coriander, and serve immediately!
