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.
- Suitable for diets:
- Heart-Healthy
- High-Fiber
- High-Protein
- Low-Fat
- Plant-Based
- Vegan
Why Diabetes Friendly?
- High fiber and protein: Lentils are an excellent source of both protein and fiber, which help to slow digestion and prevent spikes in blood sugar levels.
- Healthy fats: Coconut milk provides a source of healthy fats, important for cardiovascular health, especially beneficial in a diabetes-friendly diet.
- Low glycemic index: The overall low glycemic ingredients, like lentils and vegetables, contribute to a meal that has a minimal impact on blood sugar levels.
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Ingredients
- olive oil 1 tbsp
- onion (chopped) 1
- garlic (minced) 2 cloves
- ginger (minced) 1 tbsp
- red bell pepper (chopped) 1
- red curry paste 2 tbsp
- soy sauce (reduced-sodium ) 1 tbsp
- red chili flakes (optional) 1 tsp
- lentils (canned, rinsed and drained) 540 ml
- coconut milk (canned, lite) 400ml
- lime juice (fresh) 1 tbsp
- spinach 2 cup
- cilantro (optional for garnish)
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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.
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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
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FAQ
- Can I use green or yellow curry paste instead of red?
Yes, you can substitute red curry paste with green or yellow curry paste based on your preference for flavour and heat level. Each type of curry paste brings a slightly different flavour profile and spiciness to the dish. - What can I substitute for coconut milk if I'm allergic or want a lower-fat option?
For a lower-fat version, you can use light coconut milk or even unsweetened almond milk as an alternative, though the latter will result in a less creamy texture. - How can I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until thoroughly warmed. If the curry thickens upon cooling, add a little water or vegetable broth when reheating to achieve the desired consistency. - Is this dish suitable for freezing?
Yes, this Thai lentil curry freezes well. Allow the curry to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.
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Nutrition
Per serving
Calories: 351.1kcal
Carbohydrates: 50.4g
Fiber: 23.6g
Sugar: 3.6g
Fat: 7.4g
Saturated Fat: 4.4g
Trans Fat:
Protein: 20g
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.
Very tasty I love this recipe! Curious how much is a serving?
About 1.5 cups