Sugar-Free Vegan Coconut Lentil Curry
Dive into the flavors of this Sugar-Free Vegan Coconut Lentil Curry, a wholesome and hearty dish brimming with aromatic spices and creamy textures! This recipe combines protein-packed brown lentils, rich coconut milk, and vibrant spinach for a nourishing one-pot meal that’s as satisfying as it is simple. Infused with warm notes of cumin, coriander, turmeric, and a hint of paprika, this curry offers layers of depth without added sugar, making it perfect for health-conscious eaters. Ready in under an hour, it’s an easy vegan dinner option that’s ideal for busy weeknights or cozy weekends. Serve this gluten-free masterpiece over rice, quinoa, or with warm naan bread for a comforting and flavorful dining experience!
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 1 medium Yellow onion, diced
- 4 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground paprika
- 0.5 teaspoon Red chili flakes (optional)
- 1 cup Brown lentils, rinsed
- 1 14-ounce can Canned diced tomatoes
- 1 14-ounce can Coconut milk (full-fat)
- 2 cups Vegetable broth
- 3 cups Fresh spinach leaves
- 1 teaspoon Salt
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the coconut oil in a large pot or saucepan over medium heat.
Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, paprika, and red chili flakes (if using). Toast the spices for 1 minute to bloom their flavors.
Add the rinsed lentils, canned diced tomatoes (with their juice), coconut milk, and vegetable broth to the pot. Stir well to combine.
Raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the curry simmer for 25-30 minutes, or until the lentils are tender.
Stir in the fresh spinach leaves and allow them to wilt, about 2-3 minutes.
Season with salt and stir in the lime juice to balance the flavors.
Serve the curry hot, garnished with fresh cilantro if desired. Pair with rice, quinoa, or warm naan bread for a complete meal.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4125 mg | 179% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 41.3 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 4199 mg | 89% | |
*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.
