Sugar-Free Vegan Coconut Lentil Curry

Indulge in the warm, comforting flavors of this Sugar-Free Vegan Coconut Lentil Curry, a wholesome and nutrient-packed dish that’s perfect for weeknight dinners or meal prepping. This creamy curry combines protein-rich brown lentils, bold spices like cumin, turmeric, and paprika, and a luscious coconut milk base for a dish that’s as satisfying as it is healthy. Infused with fresh ginger, garlic, and the vibrant addition of tender spinach, this one-pot recipe is entirely plant-based, gluten-free, and naturally sugar-free. Effortlessly prepare in under an hour and serve over a bed of fluffy rice, quinoa, or alongside warm naan bread for a hearty, plant-powered meal that your taste buds—and body—will thank you for.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 1 medium Yellow onion, diced
• 4 Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 2 teaspoons Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground paprika
• 0.5 teaspoon Red chili flakes (optional)
• 1 cup Brown lentils, rinsed
• 1 14-ounce can Canned diced tomatoes
• 1 14-ounce can Coconut milk (full-fat)
• 2 cups Vegetable broth
• 3 cups Fresh spinach leaves
• 1 teaspoon Salt
• 1 tablespoon Lime juice
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Heat the coconut oil in a large pot or saucepan over medium heat.

Step 2

Add the diced onion and sauté until soft and translucent, about 5 minutes.

Step 3

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

Step 4

Add the ground cumin, coriander, turmeric, paprika, and red chili flakes (if using). Toast the spices for 1 minute to bloom their flavors.

Step 5

Add the rinsed lentils, canned diced tomatoes (with their juice), coconut milk, and vegetable broth to the pot. Stir well to combine.

Step 6

Raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the curry simmer for 25-30 minutes, or until the lentils are tender.

Step 7

Stir in the fresh spinach leaves and allow them to wilt, about 2-3 minutes.

Step 8

Season with salt and stir in the lime juice to balance the flavors.

Step 9

Serve the curry hot, garnished with fresh cilantro if desired. Pair with rice, quinoa, or warm naan bread for a complete meal.

Nutrition Facts

Serving size	(1710.4g)

Amount per serving	% Daily Value*
Calories	1744.6

Total Fat 127.3g	0%
Saturated Fat 100.0g	0%
Polyunsaturated Fat 5.1g
Cholesterol 7.9mg	0%
Sodium 4124.7mg	0%
Total Carbohydrate 129.7g	0%
Dietary Fiber 43.7g	0%
Total Sugars 41.3g
Protein 43.6g	0%

Vitamin D 0IU	0%
Calcium 459.9mg	0%
Iron 31.3mg	0%
Potassium 4199.0mg	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: 62.3%

Protein: 9.5%

Carbs: 28.2%