Creamy Turmeric Lentil Curry with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant, protein-rich curry made with brown lentils, coconut milk, and warming spices that simmers to silky perfection in 30 minutes. This Indian-inspired vegetarian recipe, ready in about 35 minutes, pairs brown lentils, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a large pot over medium heat. Add 1 medium diced onion and cook for 5 minutes until translucent, stirring occasionally.
  2. Step 2: Add 3 minced garlic cloves, 1 tbsp grated ginger, 1 tsp ground turmeric, and 1 tsp ground cumin to the pot, stirring constantly for 1 minute until fragrant and the spices are coated in oil.
  3. Step 3: Add 1 cup rinsed brown lentils, 1 cup chicken broth, and 1 can (13.5 oz) coconut milk to the pot. Bring to a gentle simmer, then reduce heat to low and cover. Cook for 20 minutes, stirring once, until lentils are tender and the sauce has thickened.
  4. Step 4: Stir in 2 cups packed spinach, 1/2 tsp salt, 1 tbsp lime zest, and 2 tbsp lime juice. Cook uncovered for 2 minutes until spinach wilts and the flavors meld.

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