Creamy Coconut-Lentil Curry with Spinach
A velvety, protein-packed curry featuring red lentils simmered in coconut milk with fresh spinach for a comforting vegetarian meal. This indian-inspired vegetarian (vegan, high-protein) ready in about 35 minutes pairs (rinsed) red lentils, (13.5 oz, full-fat) coconut milk, (finely diced) onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 (rinsed) red lentils
- 1 can (13.5 oz, full-fat) coconut milk
- 1 (finely diced) onion
- 2 cloves (minced) garlic
- 1 tbsp (grated) fresh ginger
- 2 tsp curry powder
- 3 cups (packed) spinach
- 1.5 cups vegetable broth
- 1 (juiced) lime
- 1 tbsp coconut oil
Instructions
- Step 1: Heat coconut oil in a large pot over medium heat. Sauté onion until translucent (5 minutes), then add garlic, ginger, and curry powder; cook for 1 minute until fragrant.
- Step 2: Add rinsed lentils, vegetable broth, and coconut milk. Bring to a gentle simmer, then reduce heat to low and cook for 20 minutes until lentils are tender and mixture thickens slightly.
- Step 3: Stir in spinach until wilted (about 2 minutes), then stir in lime juice. Simmer for 2 more minutes until flavors meld and sauce coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Coconut-Lentil Curry with Spinach take to make?
Total time is about 35 minutes (10 min prep + 25 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 Creamy Coconut-Lentil Curry with Spinach?
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 (rinsed) red lentils from drying out.
Can I substitute ingredients in Creamy Coconut-Lentil Curry with Spinach?
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 Creamy Coconut-Lentil Curry with Spinach 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 Creamy Coconut-Lentil Curry with Spinach vegan?
Yes — this recipe is tagged vegan, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★★
Used half the salt and it was still plenty flavorful.
