High Protein Vegan Coconut Lentil Curry

Indulge in the comforting flavors of this High Protein Vegan Coconut Lentil Curry, a wholesome one-pot dish that's as nutritious as it is satisfying. Brimming with tender red lentils, creamy coconut milk, and nutrient-packed baby spinach, this curry offers a hearty, plant-based protein boost perfect for vegan and vegetarian diets. The bold blend of spices—cumin, turmeric, paprika, and curry powder—creates a symphony of warming, aromatic flavors, while a splash of fresh lime juice adds a vibrant finish. Ready in just 45 minutes, this gluten-free dish pairs beautifully with fluffy rice or naan for a complete and crave-worthy meal. Perfect for meal prep or weeknight dinners, this recipe is a must-try for those seeking a healthy yet indulgent culinary experience!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced or grated
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon curry powder
• 0.5 teaspoon cayenne pepper (optional)
• 1 cup diced tomatoes (canned or fresh)
• 1 cup red lentils, rinsed
• 1 can coconut milk (full-fat or light, depending on preference)
• 2 cups vegetable broth (or water)
• 2 cups baby spinach
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 1 tablespoon fresh lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0 cooked rice or naan (for serving, optional)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Sauté the chopped onion for 5 minutes, or until softened and translucent.

Step 3

Add the minced garlic and ginger, and cook for an additional 1 minute until fragrant.

Step 4

Stir in the cumin, turmeric, coriander, paprika, curry powder, and cayenne pepper (if using). Cook for 30 seconds to toast the spices.

Step 5

Add the diced tomatoes to the pot and stir well, allowing the mixture to simmer for 2-3 minutes.

Step 6

Add the rinsed lentils, coconut milk, and vegetable broth to the pot. Stir well to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender and the curry thickens.

Step 8

Stir in the baby spinach and allow it to wilt for 1-2 minutes.

Step 9

Season the curry with salt, black pepper, and fresh lime juice to taste.

Step 10

Serve hot, garnished with chopped fresh cilantro, and pair with cooked rice or naan if desired.

Nutrition Facts

Serving size	(1720.8g)

Amount per serving	% Daily Value*
Calories	1624.6

Total Fat 114.7g	0%
Saturated Fat 86.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 4281.3mg	0%
Total Carbohydrate 136.8g	0%
Dietary Fiber 36.3g	0%
Total Sugars 31.7g
Protein 38.9g	0%

Vitamin D 0IU	0%
Calcium 384.4mg	0%
Iron 32.5mg	0%
Potassium 3102.6mg	0%

*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.

Source of Calories

Fat: 59.5%

Protein: 9.0%

Carbs: 31.5%