Indian-Inspired Lentil and Spinach Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A creamy, comforting lentil curry simmered with fresh spinach and coconut milk, infused with warming Indian spices for a wholesome vegetarian meal. This Indian-inspired vegetarian recipe (gluten free), ready in about 45 minutes, pairs red lentils, water, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 3 cups water
• 1 cup coconut milk
• 4 cups, roughly chopped fresh spinach
• 1 medium, finely chopped onion
• 3 cloves, minced garlic cloves
• 1 tablespoon, minced fresh ginger
• 1/2 cup tomato puree
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/4 cup, chopped for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large saucepan over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves and 1 tablespoon minced fresh ginger, cooking for 1 minute until fragrant.
2. Step 2: Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1 teaspoon garam masala, and 1/2 teaspoon chili powder to the pan. Stir and cook the spices for 30 seconds to release their aromas.
3. Step 3: Pour in 1/2 cup tomato puree and cook for 3 minutes, stirring frequently until the sauce thickens slightly.
4. Step 4: Add 1 cup rinsed red lentils and 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
5. Step 5: Stir in 1 cup coconut milk and 4 cups roughly chopped fresh spinach. Cook uncovered for 5 more minutes, stirring occasionally until spinach wilts and the curry thickens. Season with 1 teaspoon salt.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving with basmati rice or warm naan.