Sugar-Free Spinach and Lentils Curry
Indulge in the comforting flavors of this Sugar-Free Spinach and Lentils Curry, a wholesome and nutrient-packed recipe perfect for health-conscious food lovers. Combining hearty green lentils with vibrant spinach, warm Indian spices like cumin, turmeric, and garam masala elevate this dish into a fragrant, flavorful curry. Prepared using coconut oil for richness and fresh aromatics like ginger, garlic, and cilantro, this recipe is naturally sugar-free and bursting with wholesome ingredients. Ready in under an hour, this satisfying vegetarian curry pairs beautifully with brown rice, quinoa, or flatbread, making it an excellent choice for easy meal prep or a nourishing dinner. This one-pot wonder delivers bold taste while keeping your meals healthy and wholesome!
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Recipe Information
Ingredients
- 1 cup Green lentils (dry)
- 4 cups Fresh spinach
- 1 medium Onion
- 3 Garlic cloves
- 1 inch Ginger
- 2 medium Tomatoes
- 2 tablespoons Coconut oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder (optional)
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 3 cups Water
- 2 tablespoons Cilantro (for garnish)
Instructions
Rinse the green lentils under cold water until the water runs clear. Set aside.
Finely chop the onion, garlic, ginger, and tomatoes. Wash and roughly chop the spinach leaves.
In a large pot or deep pan, heat the coconut oil over medium heat.
Add the chopped onions to the pot and sauté for 5–7 minutes, or until golden brown.
Add the garlic and ginger and sauté for another 1–2 minutes until fragrant.
Stir in the ground cumin, ground coriander, turmeric powder, and red chili powder (if using). Cook the spices for 30 seconds to release their aroma.
Add the chopped tomatoes and salt, and cook for 5–7 minutes until the tomatoes break down and form a thick paste.
Add the rinsed lentils to the pot, stirring to coat them in the spice mixture.
Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 25 minutes, stirring occasionally.
Add the chopped spinach to the pot and stir well. Cook for an additional 5–7 minutes until the spinach wilts and integrates with the lentils.
Stir in the garam masala and adjust the salt to taste.
Remove the curry from the heat and let it rest for 5 minutes.
Garnish with fresh cilantro before serving.
Serve hot with brown rice, quinoa, or flatbread for a complete meal.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2509 mg | 109% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 18.0 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2403 mg | 51% | |
*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.
