Low Carb Spinach and Lentils Curry

Dive into the vibrant flavors of this Low Carb Spinach and Lentils Curry, a hearty and wholesome one-pan dish that's perfect for health-conscious eaters and spice lovers alike. Packed with tender green lentils, nutrient-rich spinach, and a luscious coconut milk-based sauce infused with aromatic spices like cumin, turmeric, and curry powder, this recipe delivers a bold, satisfying taste that doesn't compromise on nutrition. Fresh lemon juice adds a zesty pop, while a garnish of cilantro ties it all together for a fresh finish. Ready in just 35 minutes, this high-fiber, low-carb delight is perfect as a standalone meal or paired with cauliflower rice for an extra boost of texture and flavor. Whether you're meal prepping or serving up dinner with flair, this recipe is sure to become a go-to favorite!

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Curry powder
• 0.25 teaspoon Crushed red pepper flakes (optional, for heat)
• 1 cup Canned diced tomatoes (unsweetened, with juice)
• 0.75 cup Coconut milk (unsweetened, full fat)
• 1.5 cups Cooked green lentils (drained and rinsed)
• 4 cups Fresh spinach leaves, roughly chopped
• 1 tablespoon Lemon juice, freshly squeezed
• 0.5 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large skillet or saucepan over medium heat.

Step 2

Add the chopped onion and sauté for 4-5 minutes, stirring occasionally, until it becomes translucent.

Step 3

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

Step 4

Stir in the ground cumin, coriander, turmeric, curry powder, and red pepper flakes (if using), and cook for another 30 seconds to toast the spices.

Step 5

Pour in the diced tomatoes with their juice and stir well to combine.

Step 6

Add the coconut milk and bring the mixture to a gentle simmer.

Step 7

Stir in the cooked lentils, ensuring they are well coated in the sauce.

Step 8

Add the chopped spinach in batches, stirring to wilt it into the curry. This may take 3-4 minutes for all the spinach to be incorporated.

Step 9

Season with salt and add freshly squeezed lemon juice for brightness.

Step 10

Let the curry simmer gently for 5-7 minutes to allow the flavors to meld together.

Step 11

Remove from heat and garnish with freshly chopped cilantro before serving.

Step 12

Serve immediately as a standalone low-carb meal or alongside cauliflower rice for an extra low-carb option.

Nutrition Facts

Serving size	(1134.4g)

Amount per serving	% Daily Value*
Calories	1202.2

Total Fat 74.8g	0%
Saturated Fat 42.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2527.9mg	0%
Total Carbohydrate 109.1g	0%
Dietary Fiber 39.4g	0%
Total Sugars 24.5g
Protein 42.9g	0%

Vitamin D 0IU	0%
Calcium 445.7mg	0%
Iron 28.2mg	0%
Potassium 3686.6mg	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: 52.5%

Protein: 13.4%

Carbs: 34.1%