Genuine Spiced Lentil & Vegetable Curry

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, aromatic curry featuring red lentils and seasonal vegetables in a fragrant coconut milk base. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs red lentils, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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) coconut milk
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 2 tsp curry powder
• 1 tsp turmeric
• 1 cup chicken or vegetable broth
• 2 cups, packed spinach
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1 tbsp lime juice

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Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add onions and sauté for 5 minutes until golden. Stir in garlic, ginger, curry powder, and turmeric, cooking for 1 minute until fragrant.
2. Step 2: Add rinsed lentils, coconut milk, broth, and salt. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes until lentils are tender.
3. Step 3: Stir in spinach and cook for 2-3 minutes until wilted. Remove from heat and stir in lime juice.
4. Step 4: Taste and adjust salt if needed. Serve hot with rice or naan bread, garnished with extra spinach if desired.