Coconut Red Lentil Curry with Spinach

Quick Recipe Overview

Prep: 15 minutes. Cook: 35 minutes. Additional time: 0 minutes. Total: 50 minutes. Servings: 6. Difficulty: easy. Cuisine: Indian-inspired.

Intro

Red lentil curry combines split lentils, tomatoes, coconut milk, and spinach in a thick, warmly spiced sauce. The lentils soften and break down as they simmer, so the pot becomes creamy without blending. It is a substantial one-pot dinner built around inexpensive pantry ingredients.

This red lentil curry is intentionally mild, with ginger and a little lemon to keep the coconut milk from feeling heavy. Choose split red lentils for the timing below. Whole lentils stay firmer and need a different liquid balance and cooking schedule.

Why You'll Love This Recipe

The lentils cook directly in the sauce and need no overnight soak. Onion, garlic, and dry spices form the base, while spinach is added at the end so it stays tender. Leftovers thicken into a useful lunch and can be loosened easily when reheated.

Recipe Card

Hannah Brooks

Coconut Red Lentil Curry with Spinach

Red lentil curry simmers split lentils, tomatoes, coconut milk, and spinach into a thick, warmly spiced one-pot dinner.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 bowls

Course: Dinner

Cuisine: Indian-inspired

Calories: 330

Ingredients Equipment Method Notes

Ingredients

  

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger finely grated
• 2 teaspoons mild curry powder salt-free spice blend
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 1/2 cups split red lentils sorted and rinsed
• 1 14.5-ounce can crushed tomatoes
• 1 13.5-ounce can unsweetened coconut milk full-fat; shaken
• 2 cups low-sodium vegetable broth
• 3/4 teaspoon fine salt
• 3 ounces baby spinach
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh cilantro chopped

Equipment

• Large pot with lid
• Colander or fine-mesh strainer
• Chef’s knife
• Cutting board
• measuring cups and spoons
• Wooden spoon

Method

 

1. Heat the olive oil in a large pot over medium heat. Add the yellow onion and cook for 6 to 8 minutes, stirring, until softened.
2. Add the garlic, fresh ginger, mild curry powder, ground cumin, and ground turmeric. Cook for 1 minute, stirring so the spices do not burn.
3. Stir in the split red lentils, crushed tomatoes, unsweetened coconut milk, low-sodium vegetable broth, and fine salt. Bring to a gentle boil.
4. Reduce to a gentle simmer and partially cover. Cook for 20 to 25 minutes, stirring down to the bottom every few minutes, until the lentils break down and become fully tender. Add water a few tablespoons at a time only if it thickens before the lentils soften.
5. Stir in the baby spinach and simmer for 2 minutes, until wilted. If the curry is too loose, simmer uncovered briefly; it will thicken further as it stands.
6. Remove from the heat and stir in the fresh lemon juice. Taste and adjust the salt if needed. Divide among bowls and finish with the fresh cilantro.

Notes

Use split red lentils, not whole brown or green lentils, for this timing and creamy texture. Curry powder strength varies; start with a mild blend. Refrigerate in shallow containers within 2 hours for 3 to 4 days or freeze up to 3 months. Reheat to 165°F, adding water as needed. Optional rice is prepared separately and is not included in the timing or nutrition. Nutrition values are estimates.

Red Lentil Curry Tips

Sort the lentils for debris before rinsing them. A fine-mesh strainer keeps the small pieces from washing away. Let excess water drain so the starting liquid level remains reasonably consistent.

Keep the simmer gentle and stir along the bottom of the pot. As the lentils soften, they can settle and catch beneath the thicker sauce. A partially covered lid limits splattering without trapping all the steam.

Add the lemon after turning off the heat. Taste before adding more salt, since broth and canned tomatoes vary widely in seasoning.

Common Red Lentil Curry Mistakes

Do not substitute green or brown lentils and expect the same creamy result in the same time. They hold their shape and take longer. If the red lentils are still firm, continue simmering and add a little water only when the pot needs it.

Curry powder is a blend rather than a standardized level of heat. A mild blend keeps this version predictable. Bloom the spices briefly with the aromatics, but do not let them darken and become bitter.

Variations

Replace spinach with chopped tender kale if you allow a few extra minutes for the leaves to soften. For a little more heat, add a small pinch of cayenne with the spices. Light coconut milk produces a thinner, less rich sauce and may need a little extra uncovered simmering.

If you want a tomato-and-bean dinner with a different spice profile, vegetarian chili is another pantry option.

What to Serve With It

Serve over separately prepared rice, or enjoy the curry in a bowl with bread for scooping. Rice is not included in the stated cooking time or nutrition. A cucumber salad adds a cool contrast without another hot pan.

Roasted sweet potatoes can be served in small portions alongside, while black bean stuffed sweet potatoes offer another make-ahead dinner. Find more ideas in the recipe index.

Storage

Portion the curry into shallow containers rather than chilling a deep pot. It becomes thicker as the lentils absorb liquid. Leave space when freezing so the container can accommodate expansion, and keep any rice stored separately.

Reheating

Warm over moderate heat, stirring frequently and scraping gently along the bottom. Add water a little at a time until it returns to a spoonable consistency. Heat throughout to the safe temperature described in USDA leftovers guidance.

Make Ahead

Chop the onion and measure the dry spices ahead of time. The complete curry also freezes well; thaw overnight in the refrigerator before reheating. Add a little fresh lemon after warming if the flavor needs brightening.

FAQs

Do red lentils need soaking?

No. Split red lentils cook quickly after rinsing. An overnight soak is unnecessary for this recipe and changes the liquid they absorb.

Why is the curry thicker the next day?

The cooked lentils continue taking up liquid as they sit. Loosen individual portions gradually during reheating rather than diluting the entire cold batch.

Can I leave out the spinach?

Yes. The sauce and lentils still work without it. Keep the remaining quantities the same and check the final texture before serving.