Heart-Healthy Vegan Coconut Lentil Curry
Discover the ultimate comfort food with this Heart-Healthy Vegan Coconut Lentil Curry, a perfect balance of creamy coconut milk, earthy red lentils, and vibrant spices like turmeric, cumin, and garam masala. This wholesome, plant-based recipe is packed with nutrient-dense ingredients, including fresh spinach, carrots, and tomatoes, making it a powerhouse of flavor and nutrition. Light coconut milk and low-sodium vegetable broth keep the dish heart-friendly, while optional crushed red pepper flakes add a customizable kick. Ready in just 50 minutes, this versatile curry pairs beautifully with brown rice, quinoa, or whole-grain flatbread for a satisfying, health-conscious meal. Perfect for meal prep or a quick weeknight dinner, this vegan lentil curry is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup Dry red lentils
- 1 tablespoon Coconut oil (or olive oil for less saturated fat)
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 3 cups Low-sodium vegetable broth
- 1 cup Canned coconut milk (light for a lower fat option)
- 2 cups Fresh spinach, chopped
- 1 medium Carrot, diced
- 1 cup Tomatoes, diced (or use canned diced tomatoes)
- 2 tablespoons Fresh cilantro, chopped
- 1 Lime, cut into wedges
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
In a large pot or Dutch oven, heat the coconut oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until transparent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground turmeric, cumin, coriander, garam masala, and red pepper flakes (if using). Toast the spices for 1 minute to enhance their flavor.
Pour in the vegetable broth, coconut milk, and lentils. Stir well to combine and bring to a gentle boil.
Add the diced carrot and tomatoes. Reduce the heat to maintain a simmer, cover, and cook for 20 minutes, stirring occasionally.
Once the lentils are tender and the curry has thickened, stir in the chopped spinach. Cook for an additional 2-3 minutes until the spinach wilts.
Season the curry with salt and black pepper to taste.
Garnish with fresh cilantro and serve hot with lime wedges on the side.
Pair with brown rice, quinoa, or whole-grain flatbread for a hearty, balanced meal.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 26.5 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 4448 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
