Layered Lentil and Spinach Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A creamy, spiced lentil curry enriched with fresh spinach and coconut milk, simmered to perfection for a wholesome vegetarian meal. This Indian-inspired Super Bowl recipe (vegetarian, gluten free), ready in about 40 minutes, pairs red lentils, fresh spinach, 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 red lentils
• 4 cups fresh spinach
• 1 can (14 oz) coconut milk
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili powder
• 2 tablespoons vegetable oil
• 3 cups water
• to taste salt
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Rinse 1 cup red lentils thoroughly under cold water until water runs clear, then set aside.
2. Step 2: Heat 2 tablespoons vegetable oil in a large saucepan over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until aromatic.
4. Step 4: Add 1 teaspoon turmeric powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon red chili powder; cook, stirring constantly, for 30 seconds to bloom the spices.
5. Step 5: Pour in 3 cups water and add the rinsed lentils to the pan. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally until lentils are tender.
6. Step 6: Add 1 can (14 oz) coconut milk and 4 cups fresh spinach leaves to the simmering lentils. Cook for an additional 5 minutes until spinach is wilted and the curry thickens slightly.
7. Step 7: Season the curry with salt to taste, then remove from heat and stir in 1/4 cup chopped fresh cilantro before serving warm.