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Two stacked photos show orange lentil curry with spinach in a pot and a close-up bowl with cilantro and lemon, with the centered headline Red Lentil Curry and subtext Creamy Coconut Comfort.
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
Cook Time 35 minutes
Total Time 50 minutes
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.
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