Low Carb Vegan Coconut Lentil Curry

Warm, rich, and irresistibly satisfying, this Low Carb Vegan Coconut Lentil Curry is a flavorful, plant-based delight perfect for weeknight dinners or meal prep. Packed with protein-rich red lentils, creamy coconut milk, and a fragrant medley of spices like curry powder, turmeric, and cumin, this one-pot meal delivers bold, comforting flavors. Fresh veggies like zucchini, red bell pepper, and spinach are simmered to perfection, ensuring each bite is both wholesome and nutrient-dense. Finished with a splash of lime juice and a sprinkle of fresh cilantro, this low-carb curry is as refreshing as it is hearty. Ready in just 45 minutes, it’s a gluten-free, dairy-free option that pairs beautifully with cauliflower rice for a satisfying, guilt-free meal the whole family will love.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable broth
• 1 tablespoon coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1.5 tablespoons curry powder
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 0.25 teaspoon cayenne pepper (optional for heat)
• 1.5 cups zucchini, diced
• 1 medium red bell pepper, diced
• 2 cups baby spinach
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the red lentils thoroughly under cold water until the water runs clear, then set them aside to drain.

Step 2

In a large pot or deep skillet, heat the coconut oil over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 4

Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

Step 5

Add the curry powder, turmeric, cumin, and cayenne pepper (if using). Stir well to toast the spices for 30 seconds.

Step 6

Pour in the vegetable broth and coconut milk, and bring to a gentle simmer.

Step 7

Add the rinsed lentils, diced zucchini, and red bell pepper. Stir, cover, and cook for 20-25 minutes over medium-low heat, stirring occasionally to prevent sticking.

Step 8

Once the lentils are tender and the vegetables are cooked, stir in the baby spinach until wilted.

Step 9

Add lime juice, salt, and black pepper to taste. Adjust seasoning if necessary.

Step 10

Serve warm, garnished with fresh cilantro. Enjoy as is or alongside low-carb cauliflower rice for a more substantial meal.

Nutrition Facts

Serving size	(1804.6g)

Amount per serving	% Daily Value*
Calories	1650.8

Total Fat 117.6g	0%
Saturated Fat 98.8g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 6687.9mg	0%
Total Carbohydrate 129.2g	0%
Dietary Fiber 40.3g	0%
Total Sugars 41.5g
Protein 44.3g	0%

Vitamin D 0IU	0%
Calcium 358.9mg	0%
Iron 33.6mg	0%
Potassium 4149.6mg	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: 60.4%

Protein: 10.1%

Carbs: 29.5%