Low Fat Vegan Coconut Lentil Curry
Dive into the warm, comforting flavors of this Low Fat Vegan Coconut Lentil Curry—a perfect blend of hearty, nutritious ingredients designed to satisfy your cravings while keeping things light and healthy. This easy-to-make recipe features protein-packed red lentils simmered in a velvety, low-fat coconut milk base, infused with fragrant spices like curry powder, cumin, turmeric, and coriander for a rich, flavorful dish with just the right amount of zest from fresh lime juice. The addition of baby spinach provides extra nutrition and a pop of color, while diced tomatoes lend a subtle tang to balance the richness of the curry. Ready in just 45 minutes, this vegan-friendly meal is perfect for weeknight dinners, and it pairs beautifully with rice, quinoa, or flatbread. Garnished with fresh cilantro, this wholesome dish is as visually appealing as it is delicious—ideal for anyone looking for plant-based, low-fat recipes that don’t compromise on flavor.
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 cup low-fat coconut milk (canned)
- 3 cups vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 14-ounce can canned diced tomatoes (no salt added)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon paprika
- 2 cups baby spinach (optional)
- 2 tablespoons lime juice
- 0.25 cup cilantro, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 1 teaspoon olive oil (optional)
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
Heat a large pot or saucepan over medium heat. Add the olive oil (if using), or use a splash of vegetable broth for an oil-free option.
Add the chopped onion and sauté for 3-4 minutes, or until translucent. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the curry powder, ground cumin, turmeric, coriander, and paprika to the pot. Stir the spices for 1-2 minutes to toast them and release their flavors.
Pour in the canned diced tomatoes, and stir well to combine. Let the mixture simmer for 2-3 minutes.
Add the rinsed red lentils, vegetable broth, and low-fat coconut milk to the pot. Stir everything together and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and allow the curry to simmer for 20-25 minutes, stirring occasionally to prevent sticking. Cook until the lentils are tender and the curry has thickened.
If using baby spinach, stir it into the curry during the last 5 minutes of cooking, allowing it to wilt.
Add the lime juice, salt, and black pepper, adjusting seasonings to taste.
Serve the curry hot, garnished with chopped cilantro (if using). Pair with rice, quinoa, or flatbread for a complete meal. Enjoy!
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5588 mg | 243% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 34.3 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3999 mg | 85% | |
*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.
