Low Sodium Vegan Coconut Lentil Curry
Savor the rich, comforting flavors of this Low Sodium Vegan Coconut Lentil Curry, a wholesome and nutritious dinner option perfect for plant-based eaters and anyone watching their sodium intake. This easy-to-make recipe combines tender red lentils, creamy coconut milk, and an aromatic blend of turmeric, cumin, coriander, and paprika for a symphony of warming spices. Loaded with vibrant vegetables like carrots and fresh spinach, and finished with a splash of zesty lime juice, this dish is both hearty and refreshing. Ready in just 45 minutes, it’s a one-pot wonder that’s ideal for meal prep or a quick weeknight meal. Serve this naturally gluten-free curry with rice, quinoa, or flatbread, and enjoy a bowl full of flavor-packed, nourishing comfort food.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 1 can (14 oz) Coconut milk (unsweetened, full fat)
- 2 cups Water
- 1 tablespoon Olive oil
- 1 medium Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander powder
- 1 teaspoon Paprika (unsmoked)
- 0.25 teaspoon Ground black pepper
- 1 medium Carrot (diced small)
- 2 cups Spinach (fresh, chopped)
- 1 tablespoon Lime juice (freshly squeezed)
- 2 tablespoons Fresh cilantro (optional, chopped)
Instructions
Rinse the red lentils under cool running water until the water runs clear. Set aside to drain.
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the finely diced onion and sauté for 3–4 minutes, until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
Add the turmeric, cumin, coriander powder, paprika, and black pepper. Stir well to coat the onion mixture with the spices, and toast for 30 seconds.
Add the diced carrot and rinsed lentils to the skillet. Stir to combine.
Pour in the coconut milk and water. Stir well, bring the mixture to a gentle boil, then reduce the heat to low.
Cover the skillet or pot with a lid and simmer for 20 minutes, stirring occasionally, until the lentils are soft and the curry has thickened.
Add the chopped spinach to the curry and cook for an additional 2–3 minutes, until wilted.
Stir in the freshly squeezed lime juice and adjust seasoning to taste if desired. (Optional: add a small pinch of salt if sodium intake is not a concern, otherwise omit.)
Serve the curry warm, garnished with chopped fresh cilantro if desired. Pair with brown rice, quinoa, or flatbread, if preferred.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 6.3 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 1150 mg | 24% | |
*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.
