Low Carb Spinach and Lentils Curry
Packed with nourishing ingredients and bold, aromatic spices, this Low Carb Spinach and Lentils Curry is a flavorful, plant-based dish that's perfect for a healthy weeknight dinner. This recipe features tender, protein-rich green lentils simmered in a creamy coconut milk and tomato-based curry sauce, infused with garlic, ginger, and a vibrant blend of cumin, coriander, turmeric, and curry powder. Fresh spinach adds a nutrient boost and gorgeous green color, while a splash of freshly squeezed lemon juice brightens the dish. Ready in just 35 minutes, this vegetarian and gluten-free curry is satisfying on its own or served alongside cauliflower rice for a low-carb option. Garnished with fresh cilantro, this one-pot recipe is a delicious way to enjoy a wholesome, comforting meal that's full of flavor and easy to make.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Curry powder
- 0.25 teaspoon Crushed red pepper flakes (optional, for heat)
- 1 cup Canned diced tomatoes (unsweetened, with juice)
- 0.75 cup Coconut milk (unsweetened, full fat)
- 1.5 cups Cooked green lentils (drained and rinsed)
- 4 cups Fresh spinach leaves, roughly chopped
- 1 tablespoon Lemon juice, freshly squeezed
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 4-5 minutes, stirring occasionally, until it becomes translucent.
Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Stir in the ground cumin, coriander, turmeric, curry powder, and red pepper flakes (if using), and cook for another 30 seconds to toast the spices.
Pour in the diced tomatoes with their juice and stir well to combine.
Add the coconut milk and bring the mixture to a gentle simmer.
Stir in the cooked lentils, ensuring they are well coated in the sauce.
Add the chopped spinach in batches, stirring to wilt it into the curry. This may take 3-4 minutes for all the spinach to be incorporated.
Season with salt and add freshly squeezed lemon juice for brightness.
Let the curry simmer gently for 5-7 minutes to allow the flavors to meld together.
Remove from heat and garnish with freshly chopped cilantro before serving.
Serve immediately as a standalone low-carb meal or alongside cauliflower rice for an extra low-carb option.
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2528 mg | 110% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 24.5 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 3687 mg | 78% | |
*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.
