Low Carb Vegan Coconut Lentil Curry
Indulge in the creamy, satisfying flavors of this Low Carb Vegan Coconut Lentil Curry, a plant-based dish that's both wholesome and flavorful, perfect for weeknight dinners or meal prep. Packed with protein-rich red lentils, coconut milk, and an aromatic blend of curry spices like turmeric, cumin, and ginger, this curry is brought to life with vibrant zucchini, red bell pepper, and fresh spinach for a nutrient-packed infusion. The recipe is both dairy-free and gluten-free, simmered to perfection in just 30 minutes, and garnished with refreshing lime juice and cilantro for a zesty finish. Serve it on its own or pair it with cauliflower rice for a hearty, low-carb vegan meal that is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1.5 tablespoons curry powder
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper (optional for heat)
- 1.5 cups zucchini, diced
- 1 medium red bell pepper, diced
- 2 cups baby spinach
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear, then set them aside to drain.
In a large pot or deep skillet, heat the coconut oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the curry powder, turmeric, cumin, and cayenne pepper (if using). Stir well to toast the spices for 30 seconds.
Pour in the vegetable broth and coconut milk, and bring to a gentle simmer.
Add the rinsed lentils, diced zucchini, and red bell pepper. Stir, cover, and cook for 20-25 minutes over medium-low heat, stirring occasionally to prevent sticking.
Once the lentils are tender and the vegetables are cooked, stir in the baby spinach until wilted.
Add lime juice, salt, and black pepper to taste. Adjust seasoning if necessary.
Serve warm, garnished with fresh cilantro. Enjoy as is or alongside low-carb cauliflower rice for a more substantial meal.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6688 mg | 291% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 41.5 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 4150 mg | 88% | |
*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.
