Creamy Coconut Red Lentil Curry with Spinach

by

When I want dinner to feel comforting but I don’t want a sink full of dishes, I make this coconut red lentil curry. It’s creamy, warm, and packed with flavor, yet it’s mostly pantry staples. Red lentils cook quickly and naturally thicken the sauce, so you get that “slow-simmered” vibe without actually simmering forever.

This is also one of my favorite “reset” dinners—especially after a few days of heavier meals. It’s balanced, full of fiber, and it’s easy to make it as mild or as spicy as you want. Plus, it reheats beautifully, so it’s a legit meal-prep win.

Why you’ll love it

  • One pot, easy cleanup.
  • Creamy texture without extra work.
  • Pantry-friendly and budget-friendly.
  • Easy to adjust spice level.
  • Leftovers taste even better the next day.

Ingredients tips

  • Red lentils: They cook fast and break down—perfect for creamy curry.
  • Coconut milk: Full-fat gives the creamiest result; lite works too.
  • Curry powder: Brands vary—start mild and add more if needed.
  • Fresh ginger/garlic: Big flavor boost; use paste if that’s what you have.
  • Spinach: Stir in at the end so it stays bright.
  • Lemon/lime: A squeeze at the end makes everything pop.

How to make it (method — step-by-step)

  1. Sauté onion in oil until soft.
  2. Add garlic, ginger, curry powder, and tomato paste; cook 30 seconds.
  3. Stir in rinsed lentils and broth.
  4. Simmer until lentils are tender and creamy.
  5. Pour in coconut milk and simmer a few minutes more.
  6. Stir in spinach until wilted.
  7. Finish with lemon/lime, salt, and pepper.

Easy upgrades (choose 1–2)

  • Add diced sweet potato for extra heartiness.
  • Add chickpeas for extra texture (optional).
  • Top with yogurt for extra creaminess.
  • Add chili flakes for heat.

What to serve with it

  • Steamed rice or microwavable rice for speed.
  • Warm naan or pita for scooping.
  • Cucumber salad for crunch.
  • A simple side of roasted cauliflower.

Meal prep + leftovers

Store in the fridge up to 4 days. Reheat gently on the stove or microwave, adding a splash of broth if it thickens too much. It also freezes well for up to 2 months.

Creamy Coconut Red Lentil Curry with Spinach

One-pot coconut red lentil curry with spinach—creamy, cozy, and weeknight-friendly with simple pantry ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian-inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp curry powder adjust to taste
  • 1 tbsp tomato paste
  • 1 cup red lentils rinsed
  • 2 cups vegetable broth
  • 1 can coconut milk 13.5 oz
  • 4 cups baby spinach packed
  • 1 tbsp lemon or lime juice to finish
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups

Method
 

  1. Heat olive oil in a pot over medium heat. Add onion and cook until softened, about 4–5 minutes.
  2. Add garlic and ginger and cook 30 seconds until fragrant.
  3. Stir in curry powder and tomato paste; cook 30 seconds to bloom the spices.
  4. Add rinsed red lentils and broth. Bring to a simmer and cook 12–15 minutes, stirring occasionally.
  5. Pour in coconut milk and simmer 5 minutes more until creamy.
  6. Stir in spinach until wilted. Finish with lemon/lime juice, salt, and pepper.

Notes

Spice level: Add chili flakes or a dash of hot sauce if you want heat.
Too thick? Add a splash of broth when reheating.
Serve: Great over rice or with naan.

Leave a Comment

Recipe Rating