Coconut Spinach Red Lentil Curry
A creamy, spiced red lentil curry enriched with coconut milk and fresh spinach, delivering a flavorful vegan dinner. This Indian-inspired curry recipe (vegan), ready in about 40 minutes, pairs red lentils, coconut oil, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup red lentils
- 1 tbsp coconut oil
- 1 medium yellow onion, finely chopped
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 can (13.5 oz) canned coconut milk
- 1 cup water
- 4 cups fresh spinach, chopped
- 1 tsp salt
- 1 tbsp lime juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp coconut oil in a large saucepan over medium heat. Add 1 finely chopped medium yellow onion and cook for 4 minutes until softened.
- Step 2: Stir in 1 tbsp grated fresh ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
- Step 3: Add 1 tsp ground turmeric, 1 tsp ground coriander, and 1 tsp garam masala, stirring for 30 seconds to toast the spices.
- Step 4: Pour in 1 cup red lentils, 1 can (13.5 oz) coconut milk, and 1 cup water. Bring mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Step 5: Add 4 cups chopped fresh spinach and 1 tsp salt, cooking for 5 minutes until spinach is wilted and lentils are tender.
- Step 6: Remove from heat and stir in 1 tbsp lime juice. Serve warm.
Frequently asked questions
How long does Coconut Spinach Red Lentil Curry take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Spinach Red Lentil Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.
Can I substitute ingredients in Coconut Spinach Red Lentil Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Spinach Red Lentil Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Spinach Red Lentil Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
