Indian-Inspired Lentil and Spinach Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (gluten free) ready in about 45 minutes pairs rinsed 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 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: 35 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Indian-Inspired Lentil and Spinach Curry with Coconut Milk take to make?

Total time is about 45 minutes (10 min prep + 35 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 Indian-Inspired Lentil and Spinach Curry with Coconut Milk?

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 Indian-Inspired Lentil and Spinach Curry with Coconut Milk?

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 Indian-Inspired Lentil and Spinach Curry with Coconut Milk 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 Indian-Inspired Lentil and Spinach Curry with Coconut Milk vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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