Nonary Lentil and Spinach Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A rich and creamy lentil curry featuring nine spices that bring warmth and depth, balanced by fresh spinach and coconut milk. This Indian summer cookout recipe, ready in about 50 minutes, pairs brown lentils, coconut milk, and fresh spinach for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 brown lentils, rinsed
• 1 can (14 oz) coconut milk
• 4 cups fresh spinach, roughly chopped
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/2 tsp ground black pepper
• 1/2 tsp red chili powder
• 2 tbsp vegetable oil
• 2 cups water
• 1 tsp salt

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until golden and translucent.
2. Step 2: Add 3 minced garlic cloves along with 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1/2 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/4 tsp ground cloves, 1/2 tsp ground black pepper, and 1/2 tsp red chili powder. Stir for 1 minute until spices are fragrant.
3. Step 3: Add 1 cup rinsed brown lentils and 2 cups water to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes or until lentils are tender.
4. Step 4: Stir in 1 can (14 oz) coconut milk and 4 cups roughly chopped fresh spinach. Cook for another 5 minutes until spinach wilts and curry thickens slightly.
5. Step 5: Season with 1 tsp salt, stir well, and serve hot with rice or flatbread.