Low Carb Red Lentil Curry
Savor the comforting flavors of this Low Carb Red Lentil Curry, a wholesome and satisfying dish brimming with aromatic spices and nutrient-packed ingredients. Perfect for those seeking a healthy, plant-based meal, this curry features tender red lentils simmered in creamy coconut milk, alongside vibrant spinach leaves and a fragrant blend of turmeric, cumin, coriander, and curry powder. Prep time is quick at just 10 minutes, making this recipe a fantastic choice for busy weeknights. With bold flavors and a silky texture, it's easy to whip up in under 35 minutes. Serve it warm, garnished with fresh cilantro, for a guilt-free indulgence that's hearty, gluten-free, and low in carbs. Whether paired with cauliflower rice or enjoyed on its own, this red lentil curry is sure to be a hit!
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Recipe Information
Ingredients
- 200 grams Red lentils
- 2 tablespoons Coconut oil
- 1 large Onion
- 3 cloves Garlic cloves
- 1 inch piece Ginger
- 2 medium Tomatoes
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 tablespoon Curry powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 150 grams Spinach leaves
- 400 ml Coconut milk
- 500 ml Water
- 0.25 cup Fresh cilantro
Instructions
Rinse the red lentils under cold water until the water runs clear. Drain and set aside.
In a large pan or pot, heat the coconut oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until aromatic.
Chop the onion finely and add to the pan. Sauté until the onion becomes translucent, about 5 minutes.
Mince the garlic and ginger. Add them to the pan and sauté for another 2 minutes.
Chop the tomatoes and add to the pan. Cook until they start to soften and break down, about 5 minutes more.
Add turmeric powder, coriander powder, curry powder, salt, and black pepper. Stir well to coat the onion and tomato mixture with the spices.
Add the rinsed red lentils to the pan and stir to mix with the spices.
Pour in the water and coconut milk, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
Allow the curry to simmer for about 20 minutes, stirring occasionally to prevent sticking, until the lentils are tender and have absorbed much of the liquid.
Roughly chop the spinach leaves and add them to the curry. Stir until the spinach wilts into the curry.
Taste and adjust seasoning if necessary. Add more salt or pepper as desired.
Once done, remove the pan from the heat and let it sit for a few minutes to thicken slightly.
Garnish with freshly chopped cilantro before serving. Enjoy your delicious and healthy low carb red lentil curry!
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4633 mg | 201% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 48.5 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3044 mg | 65% | |
*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.
