High Protein Spinach and Lentils Curry
Elevate your meal prep with this nourishing and delicious High Protein Spinach and Lentils Curry. Packed with nutrient-dense red lentils and fresh spinach, this satisfying dish is a powerhouse of plant-based protein and fiber that’s perfect for vegetarian and vegan diets. The creamy coconut milk balances the bold flavors of warming spices like garam masala, turmeric, and cumin, while fresh ginger and garlic add a fragrant flair. Ready in just 45 minutes, this wholesome curry is simple to make and ideal for busy weeknights. Serve alongside fluffy rice, hearty quinoa, or warm flatbread for a complete, comforting meal. Plus, it’s gluten-free and loaded with vitamins, making it a healthy choice that doesn’t sacrifice flavor.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 4 cups Fresh spinach
- 1 cup Coconut milk
- 2 medium Tomatoes
- 1 medium Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 tablespoons Vegetable oil
- 3 cups Water
- 1 teaspoon (or to taste) Salt
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear.
In a medium pot, combine the red lentils and 3 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the lentils are soft. Skim off any foam that rises to the top during cooking.
While the lentils cook, wash and roughly chop the spinach, dice the onion, and finely chop the tomatoes, garlic, and ginger.
In a large skillet or deep pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the diced onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the chopped tomatoes to the pan, along with turmeric, ground coriander, ground cumin, red chili powder, and salt. Cook for 5-7 minutes, stirring frequently, until the tomatoes break down and form a thick paste.
Add the cooked lentils to the pan, along with the coconut milk. Stir well to combine and let the mixture simmer for 5 minutes.
Gradually add the chopped spinach, stirring it into the curry until it wilts completely.
Sprinkle the garam masala over the curry and mix well. Adjust seasoning with more salt if needed.
Turn off the heat and stir in the lemon juice. Garnish with freshly chopped cilantro.
Serve hot with rice, quinoa, or flatbread of your choice.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2550 mg | 111% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 34.7 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2088 mg | 44% | |
*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.
