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🥡 Chinese · Main · Medium difficulty · Vegan

High-Fibre Chinese Lentil Light Coconut Curry

A high fibre light coconut curry with lentil, ginger, garlic and five-spice, Chinese flavours and no gluten.

Prep time
10 min
Cook time
25 min
Total time
35 min
Servings
4
Calories
333 kcal
Protein
15 g
Carbs
39 g
Fat
13 g
Course
Main

About this Chinese curry

High-Fibre Chinese Lentil Light Coconut Curry is a Chinese main built around dried lentils. It takes about 35 min from start to finish, 10 minutes of prep and 25 minutes of cooking, and serves 4.

Cooking method: curry. Difficulty is rated medium. Vegan, and marked gluten-free in our data.

Good for: high fibre, light & low calorie, meal prep, one-pot wonders.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

  • 250 g dried lentils, rinsed
  • 200 ml light coconut milk
  • 1 cup bok choy, chopped
  • 1 onion, sliced
  • 1 tbsp grated ginger
  • Seasoning: ginger, garlic and five-spice
  • Sauce: 2 tbsp tamari and 1 tsp sesame oil
  • 2 tbsp olive oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Soften the onion and ginger in a little oil for 4 minutes.

    Heat
    Medium to high, stir or flip now and then
    Look for
    Golden-brown edges, a steady sizzle and a toasty smell.
    Why it matters
    Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
    Avoid
    Overcrowding the pan: the temperature drops and food steams. Cook in batches.

  2. Step 2. Stir in the ginger, garlic and five-spice and cook for 1 minute.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  3. Step 3. Add the lentil and coat in the spices.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  4. Step 4. Pour in the coconut milk and 100 ml water; simmer for 25 minutes.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  5. Step 5. Add the bok choy for the last 5 minutes.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  6. Step 6. Finish with spring onion and serve hot.

    Heat
    Warm plates
    Look for
    Hot food on warm plates with a fresh, bright garnish on top.
    Why it matters
    Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
    Avoid
    Waiting too long: the dish cools and crisp parts go soft.

Chef's tip

Add a tablespoon of ground flax or chia for extra fibre.

Equipment you will need

  • Heavy pan with lid
  • Wooden spoon
  • Chopping board and knife

Nutrition per serving

Estimated per serving: 333 kcal, 15 g protein, 39 g carbohydrate and 13 g fat. Roughly 18% of the energy comes from protein, 47% from carbohydrate and 35% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook High-Fibre Chinese Lentil Light Coconut Curry

Substitutions and variations

  • Swap the main protein for firm tofu, chickpeas or paneer. Add tofu near the end so it keeps its shape.
  • For a milder sauce, use less curry paste and stir in extra coconut milk at the end.
  • If the sauce is thin, simmer it uncovered for a few minutes before serving.

Frequently asked questions about High-Fibre Chinese Lentil Light Coconut Curry

How long does High-Fibre Chinese Lentil Light Coconut Curry take to make?

It takes about 35 min in total: 10 minutes of prep and 25 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 333 kcal, with 15 g protein, 39 g carbohydrate and 13 g fat. These are estimates for the recipe's 4 servings.

Is High-Fibre Chinese Lentil Light Coconut Curry gluten-free?

It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.

Is it suitable for vegetarians or vegans?

Yes, it is vegan. Check labels on stock and curry pastes, which can contain animal products.

How difficult is it to cook?

It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.

Can I make High-Fibre Chinese Lentil Light Coconut Curry ahead or freeze it?

Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.

How many servings does it make?

This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

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