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Light Lentil and Spinach Curry with Light Coconut

Name: Light Lentil and Spinach Curry with Light Coconut
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: India
Ingredients: 250 g red lentils; 200 g fresh spinach; 1 onion; 2 garlic cloves; fresh ginger; 300 g light coconut milk; 200 g canned tomatoes; turmeric; cumin; garam masala; fresh cilantro; 1 tbsp extra virgin olive oil; salt

A light Indian curry version with light coconut milk. Vegan and very protein-rich. A high-protein meal ready in 30 minutes.

⏱ 30 min

📋 15 min prep

🔥 15 min cook

🍽 3 servings

🔥 400 kcal · calories per serving

easy

Light Lentil and Spinach Curry with Light Coconut

A light Indian curry with light coconut milk. Vegan and very protein-rich.

Ingredients

How many are you cooking for?

Original recipe for 3 servings

250 g red lentils
200 g fresh spinach
1 onion
2 garlic cloves
fresh ginger
300 g light coconut milk
200 g canned tomatoes
turmeric
cumin
garam masala
fresh cilantro
1 tbsp extra virgin olive oil
salt

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Pan 5 min

Sauté onion, garlic, and ginger with spices for 5 minutes.
Step 2 Cook 20 min

Add lentils, tomatoes, coconut milk, and 300 ml of water. Cook for 20 minutes
Step 3 Cook 3 min

Add spinach and cook for an additional 3 minutes. Finish with cilantro

Storage

Store in the fridge in a sealed container for up to 3 days. Reheat gently on the stove or microwave 1–2 min. Freeze only if the recipe allows.

Chef tips

Mise en place: chop and weigh before cooking so you don't run over time.
Taste for salt at the end; broths and canned foods already add sodium.
For meal prep, keep dressings separate until serving.

Allergens

No major allergens from the standard 14 in the base ingredient list.

Diet

🌱 Vegan

This recipe is already vegan.

Variations

More light version: reduce oil to 1 tablespoon and increase vegetables in Light Lentil and Spinach Curry with Light Coconut.
Batch cook: double the quantities and store in containers for up to 3 days in the refrigerator.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Sauté onion, garlic, and ginger with spices for 5 minutes.
2 Add lentils, tomatoes, coconut milk, and 300 ml of water. Cook for 20 minutes
3 Add spinach and cook for an additional 3 minutes. Finish with cilantro