High Protein Vegan Coconut Lentil Curry
Rich, creamy, and packed with plant-based protein, this High Protein Vegan Coconut Lentil Curry is the ultimate comfort food for healthy eaters. Featuring tender red lentils simmered in a flavorful mix of aromatic spices like cumin, turmeric, and curry powder, this one-pot meal is both nourishing and satisfying. With the addition of velvety coconut milk, zesty lime juice, and vibrant baby spinach, every spoonful bursts with wholesome goodness. Ready in just 45 minutes, this recipe is perfect for weeknight dinners or meal prep. Serve it over fluffy rice or with warm naan for a hearty, gluten-free vegan dish that keeps you powered throughout the day. Perfect for fans of easy vegan curries, high-protein meals, or quick plant-based recipes!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced or grated
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon curry powder
- 0.5 teaspoon cayenne pepper (optional)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup red lentils, rinsed
- 1 can coconut milk (full-fat or light, depending on preference)
- 2 cups vegetable broth (or water)
- 2 cups baby spinach
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- cooked rice or naan (for serving, optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Sauté the chopped onion for 5 minutes, or until softened and translucent.
Add the minced garlic and ginger, and cook for an additional 1 minute until fragrant.
Stir in the cumin, turmeric, coriander, paprika, curry powder, and cayenne pepper (if using). Cook for 30 seconds to toast the spices.
Add the diced tomatoes to the pot and stir well, allowing the mixture to simmer for 2-3 minutes.
Add the rinsed lentils, coconut milk, and vegetable broth to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender and the curry thickens.
Stir in the baby spinach and allow it to wilt for 1-2 minutes.
Season the curry with salt, black pepper, and fresh lime juice to taste.
Serve hot, garnished with chopped fresh cilantro, and pair with cooked rice or naan if desired.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4281 mg | 186% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 31.7 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 3103 mg | 66% | |
*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.
