Low Fat Vegan Coconut Lentil Curry

Indulge in the comforting flavors of this Low Fat Vegan Coconut Lentil Curry, a wholesome, plant-based dish that's as nourishing as it is delicious. Bursting with fragrant spices like turmeric, cumin, and coriander, this one-pot recipe features tender red lentils simmered in a rich yet light blanket of low-fat coconut milk and vegetable broth. With the addition of fresh ginger, garlic, and diced tomatoes, every bite is packed with layers of savory goodness. Optional baby spinach adds a pop of color and extra nutrients, while a splash of lime juice brightens each serving. This heart-healthy curry is quick to prepare—perfect for weeknight dinners—and pairs wonderfully with rice, quinoa, or your favorite flatbread. Whether you're vegan, health-conscious, or simply a fan of vibrant curries, this dish will surely become a household favorite!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 1 cup low-fat coconut milk (canned)
• 3 cups vegetable broth
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 14-ounce can canned diced tomatoes (no salt added)
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 0.5 teaspoon paprika
• 2 cups baby spinach (optional)
• 2 tablespoons lime juice
• 0.25 cup cilantro, chopped (optional, for garnish)
• 1 teaspoon salt
• 0.25 teaspoons black pepper
• 1 teaspoon olive oil (optional)

Directions

Step 1

Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.

Step 2

Heat a large pot or saucepan over medium heat. Add the olive oil (if using), or use a splash of vegetable broth for an oil-free option.

Step 3

Add the chopped onion and sauté for 3-4 minutes, or until translucent. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

Step 4

Add the curry powder, ground cumin, turmeric, coriander, and paprika to the pot. Stir the spices for 1-2 minutes to toast them and release their flavors.

Step 5

Pour in the canned diced tomatoes, and stir well to combine. Let the mixture simmer for 2-3 minutes.

Step 6

Add the rinsed red lentils, vegetable broth, and low-fat coconut milk to the pot. Stir everything together and bring the mixture to a gentle boil.

Step 7

Reduce the heat to low, cover the pot with a lid, and allow the curry to simmer for 20-25 minutes, stirring occasionally to prevent sticking. Cook until the lentils are tender and the curry has thickened.

Step 8

If using baby spinach, stir it into the curry during the last 5 minutes of cooking, allowing it to wilt.

Step 9

Add the lime juice, salt, and black pepper, adjusting seasonings to taste.

Step 10

Serve the curry hot, garnished with chopped cilantro (if using). Pair with rice, quinoa, or flatbread for a complete meal. Enjoy!

Nutrition Facts

Serving size	(1896.9g)

Amount per serving	% Daily Value*
Calories	857.7

Total Fat 23.4g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 2.2g
Cholesterol 0mg	0%
Sodium 5588.4mg	0%
Total Carbohydrate 132.3g	0%
Dietary Fiber 38.0g	0%
Total Sugars 34.3g
Protein 41.7g	0%

Vitamin D 0IU	0%
Calcium 466.1mg	0%
Iron 23.9mg	0%
Potassium 3998.8mg	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: 23.2%

Protein: 18.4%

Carbs: 58.4%