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Creamy Coconut Red Lentil Curry with Spinach

One-pot coconut red lentil curry with spinach—creamy, cozy, and weeknight-friendly with simple pantry ingredients.
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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.