Low Sodium Vegan Coconut Lentil Curry

Experience the comforting embrace of this Low Sodium Vegan Coconut Lentil Curry, a wholesome and flavorful dish perfect for weeknight dinners or meal prep. Packed with protein-rich red lentils, creamy coconut milk, and vibrant vegetables like carrots and spinach, this curry is a nutritional powerhouse that doesn’t compromise on taste. A fragrant blend of turmeric, cumin, coriander, and paprika adds aromatic depth, while freshly grated ginger and lime juice create a bright, zesty finish. This low-sodium recipe is easy to prepare, taking just 15 minutes of prep and 30 minutes of cook time, and is entirely plant-based, making it ideal for vegans and those looking to reduce their salt intake. Serve it over fluffy brown rice or with warm flatbread for a satisfying and heart-healthy meal that’s perfect for the whole family.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Red lentils
• 1 can (14 oz) Coconut milk (unsweetened, full fat)
• 2 cups Water
• 1 tablespoon Olive oil
• 1 medium Yellow onion (finely diced)
• 3 cloves Garlic (minced)
• 1 tablespoon Fresh ginger (grated)
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Coriander powder
• 1 teaspoon Paprika (unsmoked)
• 0.25 teaspoon Ground black pepper
• 1 medium Carrot (diced small)
• 2 cups Spinach (fresh, chopped)
• 1 tablespoon Lime juice (freshly squeezed)
• 2 tablespoons Fresh cilantro (optional, chopped)

Directions

Step 1

Rinse the red lentils under cool running water until the water runs clear. Set aside to drain.

Step 2

Heat the olive oil in a large, deep skillet or pot over medium heat.

Step 3

Add the finely diced onion and sauté for 3–4 minutes, until softened and translucent.

Step 4

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

Step 5

Add the turmeric, cumin, coriander powder, paprika, and black pepper. Stir well to coat the onion mixture with the spices, and toast for 30 seconds.

Step 6

Add the diced carrot and rinsed lentils to the skillet. Stir to combine.

Step 7

Pour in the coconut milk and water. Stir well, bring the mixture to a gentle boil, then reduce the heat to low.

Step 8

Cover the skillet or pot with a lid and simmer for 20 minutes, stirring occasionally, until the lentils are soft and the curry has thickened.

Step 9

Add the chopped spinach to the curry and cook for an additional 2–3 minutes, until wilted.

Step 10

Stir in the freshly squeezed lime juice and adjust seasoning to taste if desired. (Optional: add a small pinch of salt if sodium intake is not a concern, otherwise omit.)

Step 11

Serve the curry warm, garnished with chopped fresh cilantro if desired. Pair with brown rice, quinoa, or flatbread, if preferred.

Nutrition Facts

Serving size	(1452.4g)

Amount per serving	% Daily Value*
Calories	1424.3

Total Fat 112.0g	0%
Saturated Fat 85.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 258.8mg	0%
Total Carbohydrate 96.6g	0%
Dietary Fiber 33.3g	0%
Total Sugars 26.0g
Protein 32.7g	0%

Vitamin D 0IU	0%
Calcium 365.3mg	0%
Iron 27.9mg	0%
Potassium 3124.8mg	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: 66.1%

Protein: 8.6%

Carbs: 25.3%