High protein vegetarian mushroom and chickpea curry | A #MeatlessMondayNight recipe

Disclaimer: I created the recipe below as part of Silk’s #MeatlessMondayNight campaign. You can find more meatless recipes and enter for a chance to win at the website, www.silk.com/sidelinemeat. If you follow me on Instagram, you’ll know that this campaign was a natural fit for me; I already had three cartons of various Silk milks in my fridge when I agreed to write this post :-).

When it comes to building lean muscles, protein is king. Not only does protein aid in muscle repair and recovery, it also keeps you feeling full longer between meals and helps to ameliorate the blood sugar elevation (and subsequent rise in insulin levels) caused by eating carbohydrates on their own.

While consuming adequate protein isn’t hard if you’re an omnivore, vegetarians and vegans often find it difficult to meet their daily protein requirements.

And frankly, I’m often at a loss when it comes to helping my non-meat-eating clients make adjustments to their diets that will support their fat-loss-muscle-building goals.

In order to better help my clients (as well as keeping my grocery bill down; two teenage boys can do some serious damage when it comes to chicken, fish and beef….), I agreed to participate in Silk’s #MeatlessMondayNight challenge and create a protein-rich vegetarian meal to share with my clients, readers (and family).

In order to ensure that the protein component of the meal was complete (read more about complete and incomplete proteins here), I served my Tofu, Chickpea and Mushroom Curry over brown rice, with whole wheat naan on the side, of course (my boys prefer naan bread to forks when it comes to spooning in Thai or Indian food…).

You probably have most of the ingredients for this super easy recipe already on hand; chickpeas, curry paste, onions, garlic, kale (everybody has kale in their fridge, right?).


The surprise addition? Silk Unsweetened Almond Milk in place of cream or coconut cream (my two usual ways of thickening one-pot curry-type meals).

While it failed to win over two of my picky eaters (which isn’t really saying much…foodies they are not 😉 )) my husband and oldest son were happy to have seconds and then to re-heat and eat it again the following night.

Left-overs are a bonus in this busy mom’s books!

Fitknitchick’s Tofu, Chickpea and Mushroom Curry | A #MeatlessMondayNight Recipe


Nutritional Info: Recipe makes 4 portions. When served over 1/2 cup cooked brown rice, each portion contains the following: Calories, 406; Carbohydrates, 57.6 g; Protein, 21.3 g; Fat, 11.8 g. Naan bread is optional and it’s nutritional contribution to the meal will depend on the brand and portion size consumed.

Does your family have a favourite meatless recipe? Please share it (or a link to it) below. I can see making this a regular occurrence at my house thanks, in part, to it’s effect on my grocery budget!

This conversation is sponsored by Silk. The opinions and text are all mine.



  1. Looks really good! I try to prepare a vegetarian/vegan meal at least once a week. My current favorite is a simple broccoli brown rice concoction, cooked with EVOO and red onion, and simply seasoned with garlic and salt 🙂
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