Naturally Ella · by Erin Alderson★ 4.4
Quick Red Lentil Curry with Spinach
NUTRITION · PER SERVING35M COOK
CAL 32%·PRO 43%
CARBS 100G63% OF CAL
12G FIBER84G OTHER4G TOTAL SUGAR
FAT 23G33% OF CAL
16G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick red lentil curry made with coconut milk and curry paste, finished with spinach. Served with brown rice and yogurt, it's a fast, warming, protein-rich meal.
mainindiancurrybeans🍳 skilletgluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 cups whole-fat coconut milk
- 1 1/2 cups water
- 1/4 cup red curry paste (see note)
- 3/4 cup red lentils
- 2 cups packed baby spinach
- 4 cups cooked brown rice or quinoa
- Plain yogurt, garnish
At a glance
PER SERVING · TIME 35M
CAL 32%·PRO 43%
CARBS 100G63% OF CAL
12G FIBER84G OTHER4G TOTAL SUGAR
FAT 23G33% OF CAL
16G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 704mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1044mg
- Calcium
- 153mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 704MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.