Lentil and Spinach Curry with Coconut Milk

Name: Lentil and Spinach Curry with Coconut Milk
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian, Indian
Ingredients: Dried lentils, rinsed - 75g / 3/4 cup; Curry powder — 1 tsp; Ground turmeric — 1/2 tsp; Fresh spinach, chopped - 30g / 1 cup; Olive oil - 15ml / 1 tbsp; Vegetable broth - 360ml / 1 1/2 cups; Light coconut milk — 100ml / 1/3 cup + 1 tbsp; Salt and black pepper - a pinch; Onion, diced — 50g / 1.8 oz; Garlic, minced - 1 clove

4 steps

Prep:10minCook:25min

Enjoy a delightful and creamy lentil and spinach curry made with coconut milk. Perfect for a cozy meal that's both nourishing and delicious. Diabetic cookbook for beginners p73

Updated at: Sun, 23 Nov 2025 14:39:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories257 kcal (13%)

Total Fat11 g (16%)

Carbs30.5 g (12%)

Sugars2.8 g (3%)

Protein10.9 g (22%)

Sodium668.3 mg (33%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

75gDried lentils

rinsed

1 tspCurry powder

½ tspGround turmeric

30gFresh spinach

chopped

15mlOlive oil

360mlVegetable broth

100mlLight coconut milk

50gOnion

1 cloveGarlic

Instructions

Step 1

Heat olive oil in a pot over medium heat. Add onion and garlic and sauté for 3-4 minutes until soft. Stir in curry powder, turmeric, salt, and pepper. Cook for 1 minute.

Step 2

Add lentils and broth. Bring to a boil, then reduce heat and simmer for 20 minutes until tender.

Step 3

Stir in coconut milk and spinach. Simmer 3-5 minutes.

Step 4

Serve warm with a spoon and a smile.