Sugar-Free Spinach and Lentils Curry

Elevate your weeknight dinners with this wholesome and flavor-packed Sugar-Free Spinach and Lentils Curry! Bursting with the earthy goodness of tender green lentils and vibrant, nutrient-rich spinach, this hearty dish is expertly spiced with aromatic Indian seasonings like cumin, coriander, turmeric, and garam masala. Naturally free of added sugars and cooked in creamy coconut oil, this healthy vegan recipe is perfect for those seeking a guilt-free yet deeply satisfying meal. Ready in under an hour and boasting a rich, tomato-based sauce, it pairs beautifully with brown rice, quinoa, or flatbread. Garnished with fresh cilantro, this gluten-free curry is a nourishing choice that’s as easy to make as it is to enjoy.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Green lentils (dry)
• 4 cups Fresh spinach
• 1 medium Onion
• 3 Garlic cloves
• 1 inch Ginger
• 2 medium Tomatoes
• 2 tablespoons Coconut oil
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder (optional)
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 3 cups Water
• 2 tablespoons Cilantro (for garnish)

Directions

Step 1

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

Step 2

Finely chop the onion, garlic, ginger, and tomatoes. Wash and roughly chop the spinach leaves.

Step 3

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

Step 4

Add the chopped onions to the pot and sauté for 5–7 minutes, or until golden brown.

Step 5

Add the garlic and ginger and sauté for another 1–2 minutes until fragrant.

Step 6

Stir in the ground cumin, ground coriander, turmeric powder, and red chili powder (if using). Cook the spices for 30 seconds to release their aroma.

Step 7

Add the chopped tomatoes and salt, and cook for 5–7 minutes until the tomatoes break down and form a thick paste.

Step 8

Add the rinsed lentils to the pot, stirring to coat them in the spice mixture.

Step 9

Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 25 minutes, stirring occasionally.

Step 10

Add the chopped spinach to the pot and stir well. Cook for an additional 5–7 minutes until the spinach wilts and integrates with the lentils.

Step 11

Stir in the garam masala and adjust the salt to taste.

Step 12

Remove the curry from the heat and let it rest for 5 minutes.

Step 13

Garnish with fresh cilantro before serving.

Step 14

Serve hot with brown rice, quinoa, or flatbread for a complete meal.

Nutrition Facts

Serving size	(1501.7g)

Amount per serving	% Daily Value*
Calories	1150.4

Total Fat 32.5g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2509.0mg	0%
Total Carbohydrate 165.5g	0%
Dietary Fiber 32.3g	0%
Total Sugars 18.0g
Protein 60.5g	0%

Vitamin D 0IU	0%
Calcium 391.2mg	0%
Iron 21.6mg	0%
Potassium 2403.0mg	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: 24.4%

Protein: 20.2%

Carbs: 55.3%