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Protein-rich spiced meat curry
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
5.1g
· 14%
Protein
13.2g
· 36%
Fat
8.1g
· 50%
Fiber
1.3g
Vitamins
B12
1.35µg · 56% DV
B3
4.6mg · 29% DV
B6
0.32mg · 19% DV
B2
0.18mg · 14% DV
Minerals
Selenium
15.2µg · 28% DV
Zinc
3mg · 27% DV
Phosphorus
142mg · 20% DV
Sodium
295mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.65g
MONOUNSATURATED
3.42g
POLYUNSATURATED
0.84g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
Often yes, because the spices and sauce have more time to meld. If it is cooled promptly and refrigerated properly, the flavor is usually more rounded the next day.
Yes, it freezes well in airtight portions. If it contains yogurt or cream, the sauce may separate slightly after thawing, but gentle reheating usually helps.
Reheat it slowly over low heat and add a splash of water or extra sauce if needed. High heat can tighten the meat fibers and make the texture drier.
Cooling sides like yogurt and high-fiber vegetables work well. They balance the spice and can make the meal feel steadier and more filling.
Before training, a rich or spicy curry may feel heavy for some people, so a smaller portion is usually better. After training, its protein content can fit well into a recovery meal.
It can be, but spicy or fatty meals may trigger reflux or indigestion in some people. A smaller portion and a simple side are often the safest option late in the evening.
No, Indian curry is not defined only by heat. It can be flavorful from spices such as cumin, coriander, turmeric, ginger, and garam masala even when the chili level is mild.
Both can work, depending on what you want from the meal. Rice gives a more traditional, hearty plate, while vegetables keep it lighter.
It can be part of a balanced diet, but eating the same dish every day limits variety. Rotating it with other protein sources and different vegetables is usually a better habit.
People with reflux, sensitive digestion, or poor tolerance to spicy foods may need smaller portions or milder versions. Restaurant curries can also vary widely in oil and salt, so portion awareness helps.
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Nutrition data compiled from USDA FoodData Central and scientific sources.