Thai Coconut Lentil Curry with Spinach
This diabetes-friendly Thai lentil curry is a fragrant and hearty dish that's full of protein and fibre. Made with red lentils, coconut milk, and Thai curry paste, it's a deliciously satisfying meal that's easy to make and packed with flavour.
Servings: 6
Calories: 351.1kcal
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1 red bell pepper chopped
- 2 tbsp red curry paste
- 1 tbsp soy sauce reduced-sodium
- 1 tsp red chili flakes optional
- 540 ml lentils canned, rinsed and drained
- 400ml coconut milk canned, lite
- 1 tbsp lime juice fresh
- 2 cup spinach
- cilantro optional for garnish
Instructions
- Heat the oil over medium heat in a large pot or skillet. Add the onion and sauté for 3-4 minutes before adding the garlic, ginger, and red bell pepper. Cook for an additional 5 minutes or until the red bell pepper begins to soften.1 tbsp olive oil, 1 onion, 2 cloves garlic, 1 tbsp ginger, 1 red bell pepper
- Add red curry paste and soy sauce, stirring to combine with the vegetable mixture. Option to add red chili flakes, if using.2 tbsp red curry paste, 1 tbsp soy sauce, 1 tsp red chili flakes
- Stir in lentils, coconut milk, and lime juice. Bring to a boil, then reduce heat and simmer for about 10-15 minutes to allow flavours to blend.540 ml lentils, 400ml coconut milk, 1 tbsp lime juice
- Stir in the baby spinach and allow to wilt, about 1-2 minutes.2 cup spinach
- Serve the curry over cooked brown rice, and garnish with chopped cilantro.cilantro
Cooking Tips
- Enhancing flavour: To deepen the flavours, consider sautéing the curry paste alone for a minute or two before adding the other ingredients. This can help release its aromatic oils and enhance the dish's overall flavour profile.
- Alternative greens: While baby spinach wilts nicely into the curry, you could also use kale or Swiss chard, which would add texture as well as nutritional value. Just allow a little extra cooking time for tougher greens.
- Serving suggestions: Serve this curry with a side of whole grains like brown rice or quinoa to add a nutty flavour and even more fibre.
Nutrition
Nutrition Facts
Thai Coconut Lentil Curry with Spinach
Serving Size
1.5 cups
Amount per Serving
Calories
351.1
% Daily Value*
Fat
7.4
g
11
%
Saturated Fat
4.4
g
28
%
Sodium
162.7
mg
7
%
Potassium
847.7
mg
24
%
Carbohydrates
50.4
g
17
%
Fiber
23.6
g
98
%
Sugar
3.6
g
4
%
Protein
20
g
40
%
Vitamin C
33.9
mg
41
%
Calcium
67.7
mg
7
%
Iron
6.2
mg
34
%
Magnesium
104.4
mg
26
%
Zinc
3.7
mg
25
%
* Percent Daily Values are based on a 2000 calorie diet.